French toast, also known as pain perdu in France, is a wonderful and decadent way to use up those extra slices of bread in the fridge. Even though it is often times served as a dessert in France, we know it as one of our favorite breakfast or brunch indulgences. This version is flavored with almond extract, vanilla extract and a touch of Gran Marnier and is served with fresh blueberries and slivered almonds for a bit of crunch and natural sweetness. A beautiful plate that pairs perfectly with crispy slices of turkey bacon, a creamy cappuccino, and of course, a drizzle of maple syrup.
(To view this recipe, click on the blue title of the blog post above*)
Blueberry-Almond French Toast
Ingredients:
- 4 slices of bread
- 2 Tablespoons unsalted butter
- For the custard:
- 2 large eggs, lightly beaten
- 1 cup half-and-half
- Pinch of salt
- 1 Tablespoons orange liqueur
- ¼ teaspoon almond extract
- ½ teaspoon pure vanilla extract
- Fresh blueberries and slivered almonds, for toppings
- Maple syrup, for serving
Directions:
- In a shallow bowl, whisk together the custard ingredients; everything from the eggs to the vanilla extract. Dip each piece of bread (turning over once) in the mixture for about 2 minutes.
- Heat a large non-stick saute pan over medium heat; add in half of the butter and let it melt. Cooking 2 soaked bread pieces at a time; cook in the hot pan for about 3 minutes per side, or until lightly browned. Repeat with the remaining soaked bread.
- Serve the warm French toast with maple syrup, berries and some slivered almonds.
Tagged: almond extract, almonds, blueberries, blueberry-almond french toast, bread, breakfast, brunch, custard, eggs, french toast, half and half, maple syrup, vanilla extract
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