Almond Maple French Toast
by Susie Heller
1 hour total time
1 hour active time
This French toast has become a favorite of my family so when my kids come to visit, I’ll get them ready the day before and serve them freshly made in the morning. It’s very easy but is a cut above other French toast recipes I’ve tried over the years. The secret is the surprise of a creamy filling.
Cooking note: When I can get it, I buy a Pullman loaf of bread and slice it myself.
Eighteen 3/8-inch slices white bread
6-ounces almond paste, at room temperature
6-ounces cream cheese, at room temperature
1 tablespoon maple syrup, plus additional for serving
8 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, or more as needed
2 tablespoons canola oil, or more as needed
Trim the crusts from the bread and put them in the bowl of a food processor with two of the slices of bread. Process to fine breadcrumbs. Remove from the bowl and reserve.
Put the almond paste, cream cheese and maple syrup in the processor bowl and mix until smooth. Remove and reserve.
Spread the cream cheese mixture over 8 slices of the bread and top with the remaining slices, forming 8 sandwiches. Slice each sandwich on the diagonal. You can continue to cook the French toast or wrap the sandwiches in plastic wrap and refrigerate for up to 2 days.
To complete: Put a cooling rack over a baking sheet and place in the oven. Preheat the oven to 250˚F. Line a second baking sheet with parchment paper. Whisk the eggs, milk and vanilla together and pour it into a shallow bowl. Put the breadcrumbs in a second shallow bowl.
Dip both sides of each sandwich into the egg mixture, allowing a minute for the mixture to absorb and letting the any excess drip back into the bowl. Dip the sandwiches into the breadcrumbs to coat all sides. Quickly dip in the egg mixture a second time. Place on the parchment-lined baking sheet and continue to coat all the pieces.
Heat half the butter and oil in a large non-stick skillet over medium heat. Add enough sandwiches to fit comfortably, without touching, to the pan. The butter and oil should come slightly up the sides of the French toast as it cooks. If not, add more butter and oil as needed. Cook for about 3 minutes per side, turning to brown the short sides as well. Transfer to the baking sheet in the oven. Add the remaining butter and oil to the pan and cook the remaining pieces. Serve warm with additional maple syrup if you’d like.
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