- 4 large eggs
- 1 1/3 cups half-and-half
- 4 teaspoons sugar
- 1/8 teaspoon salt
- 1/2 teaspoon venilla
- 1 1/4 cups (about 4 1/2 oz) sliced almonds
- 8 (3/4 inch thick) slices brioche or challah
- 3 tablespoons butter
Whisk together eggs, half-and-half, sugar, salt and vanilla in a large shallow dish until well combined. Spread almonds on a large plate.
Soak 4 slices of bread in egg mixture, turning once, until saturated. Remove bread one slice at a time letting excess egg mixture drip off, and dredge in almonds to coat both sides, gently pressing to help adhere; transfer to a plate or wax paper. Repeat procedure with remaining 4 slices.
Heat 1 1/2 tablespoons butter in a 12 inch heavy skillet over moderate heat until foam subsides. Cook 4 slices bread, turning once, until almonds and bread are golden brown, 5-6 minutes. Add remaining 1 1/2 tablespoons of butter to pan and cook remaining toast.
Gourmet