I’ve been meaning to post this for a while, a looooonnnngggg while. This was actually my birthday breakfast, chosen by me and executed by D and the Misses.
My birthday was in December.
While I may fail on the punctuality – and photography (photo a la Miss F whose polka dot jammies are visible under the table…) – I scored on the breakfast choice. And, truthfully, this feels like a late spring breakfast with the almonds and strawberries.
All we had were slivered almonds, so that’s what I got. 🙂 They were such a nice crunchy element. D and the Misses omitted the almonds and theirs were still yummy thanks to the almond extract. We all liked! The recipe is lower fat, with some egg whites and non-fat milk, but I’m thinking it’s still not health food, given the amount of powdered sugar and syrup that followed this photo… But, isn’t that what birthdays are for? 🙂
Almond French Toast
Yield: Eight 1-slice serving
1 large egg
2 large egg whites
1/8 tsp. salt
3 Tbsp. sugar
1/4 tsp. pure vanilla extract
1/4 tsp. almond extract
1 1/4 cups fat-free or low-fat milk
1/4 cup whole milk
8 (1-inch) slices challah bread
1 cup sliced almonds
Strawberries, powdered sugar, and/or maple syrup to serve
1. Heat a skillet over medium-low heat.
2. In a medium bowl, whisk together first six ingredients (through almond extract).
3. Gradually whisk in both types of milk.
4. Pour the mixture into a shallow baking dish. Working in batches, if necessary, place bread slices into the dish and let soak for three minutes on each side.
5. Coat the skillet with cooking spray. For each slice of the bread, place 2 tablespoons of almonds in a single (but fairly densely packed) layer on the hot skillet to form an area roughly the size and shape of a bread slice.
6. Press the bread slice onto the almonds, and cook 4 minutes or until golden brown.
7. Flip the bread over, and cook 3–4 minutes or until speckled golden brown. Serve immediately and repeat in batches to finish all eight slices.