Brioche almond croissant French toast filled with homemade frangipane and topped with toasted flaked almonds. All the flavours of an almond croissant in a delicious French toast breakfast.
Almond croissant French toast: ingredients
To make this French toast, you will need:
- 4 slices brioche
- 1½ eggs
- 1½ tbsp milk
- 2 tbsp flaked almonds
- 1 tsp vegetable oil, for frying
- Icing sugar, to serve
Frangipane
- 45g ground almonds
- 30g butter
- 50g caster sugar
- ½ an egg – alternatively, use a splash of milk if the eggs aren’t safe to eat raw
- Pinch of salt
- ¼ tsp almond extract
How to make almond croissant French toast
Firstly, prepare the frangipane. Add the butter to a medium bowl and melt either in the microwave or over a bain-marie.
Add in the almonds, caster sugar, egg, salt, and almond extract. Mix well and chill for at least 1 hour in the fridge.
Once the frangipane is chilled, add the eggs to a bowl and whisk well with the milk. Spread two of the brioche slices with the frangipane. Top with the remaining slices and carefully remove the crusts.
Dip the sandwiches quickly in the egg and flip until coated all over.
Heat the oil in a large frying pan over a medium-high heat. Add the sandwiches and sprinkle a tablespoon of almonds over each one. Fry the sandwiches for a couple of minutes on each side, flipping until every side is golden brown – including the edges.
Finally, serve warm sprinkled with a little sifted icing sugar.
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Almond Croissant French Toast
Ingredients
- 4 slices brioche
- 1½ eggs
- 1½ tbsp milk
- 2 tbsp flaked almonds
- 1 tsp vegetable oil for frying
- icing sugar to serve
Frangipane
- 45g ground almonds
- 30g butter
- 50g caster sugar
- ½ egg egg alternatively, use a splash of milk if the eggs aren't safe to eat raw
- pinch salt
- ¼ tsp almond extract
Instructions
- First make the frangipane. Start by melting the butter in a medium heat-proof bowl either in a microwave or over a bain-marie.
- Tip in the almonds, sugar, egg, salt, and almond extract. Mix well to combine. Refrigerate for at least 1 hour.
- Once the frangipane is ready add the remaining egg to a bowl with the milk. Whisk well to combine.
- Spread two of the slices with 3-4 tbsp each of the frangipane. Top with the remaining slices. Carefully remove the crusts.
- Quickly dip the sandwiches in the egg, flipping to ensure each side is coated.
- Heat the vegetable oil in a large pan over a medium heat. Add the sandwiches to the pan. Sprinkle a tablespoon of flaked almonds onto each sandwich. Flip the sandwiches until they are browned on every side – including the edges.
- Serve warm with a little icing sugar sifted over.
