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For French Toast: 1 1/4 cups raspberry preserves Ten 4x4x1-inch-thick slices egg bread 1 1/4 cups whole milk 3/4 cup whipping cream 1/2 cup sugar 3 large egg yolks 3 large eggs
For Almond Syrup:
1/2 cup sliced almonds, toasted |
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For French Toast: Butter 13x10-inch baking dish. Spread preserves evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, preserves side up and overlapping slightly. Whisk milk and next 4 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.
For Almond Syrup: Mix first 3 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour.
Preheat oven to 350° F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with almonds and confectioners' sugar; serve with almond syrup.
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