Almond Poppy Seed French Toast

Name: Almond Poppy Seed French Toast
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 7
Ingredients: 1 loaf day-old poppy seed brioche; 2 large eggs; 1 cup buttermilk; 1 tablespoon granulated sugar; 1 tablespoon poppy seeds; 1/2 teaspoon almond extract; Butter for griddle; Sliced almonds for topping; Powdered sugar for dusting

Recipe GLPR401a00eebf60a1

Breakfast

45 min

161 cal

Servings: 7

Oven

Stovetop

SNAP eligible

Thick-cut slices of day-old poppy seed brioche dipped in a rich custard infused with almond extract and poppy seeds, then griddle-cooked until golden and crispy on the outside. Topped with toasted sliced almonds, a dusting of powdered sugar, and your favorite breakfast accompaniments. A delicious and elegant morning dish that transforms simple bread into a restaurant-quality brunch centerpiece.

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Ingredients

1 loaf day-old poppy seed brioche

2 large eggs

1 cup buttermilk

1 tablespoon granulated sugar

1 tablespoon poppy seeds

1/2 teaspoon almond extract

Butter for griddle

Sliced almonds for topping

Powdered sugar for dusting

Directions

Using a serrated knife, slice the day-old poppy seed brioche into thick slices, approximately 3/4 inch thick. Set the sliced bread aside on a cutting board.
Crack the 2 large eggs into a wide, shallow dish (such as a pie plate or rimmed baking pan). Whisk vigorously until the eggs are completely broken down and homogeneous with no streaks of white remaining.
Pour the buttermilk into the egg mixture and whisk well to combine. Add the granulated sugar, poppy seeds, and almond extract. Whisk continuously until the sugar is fully dissolved and the mixture is smooth and well blended. Taste the mixture and add more almond extract if desired for a stronger almond flavor.
Heat a griddle or large skillet over medium-high heat. Once hot, generously butter the cooking surface to prevent sticking.
Working with one slice of bread at a time, submerge it in the custard mixture for just a few seconds on each side, allowing it to absorb the liquid without becoming overly saturated or mushy. The bread should be thoroughly moistened but still retain its structure.
Place each battered bread slice onto the hot buttered griddle. Cook for 3 to 4 minutes until the bottom is golden brown, then carefully flip and cook the other side for an additional 3 to 4 minutes until golden brown throughout and hot in the center.
Transfer the cooked French toast to a serving plate. Top each piece with butter, a drizzle of maple syrup, and a generous scatter of sliced almonds. Dust lightly with powdered sugar for an elegant presentation. Serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4.25

Poppy seed brioche is the real cost here—a specialty item at $5–7 per loaf that Harris Teeter and Publix carry in their bakery sections, but not reliably, meaning you may need to call ahead or substitute with standard brioche and extra poppy seeds. The remaining ingredients are pantry staples and run roughly $1.50–2.00 per serving for a dish that feels elegant without fussy technique. The 45-minute stated time ignores the fact that you're soaking brioche and cooking seven slices in batches, which realistically takes 60 minutes start to finish. This is a weekend brunch that reheats poorly (the bread softens), so plan to serve it fresh, all at once—excellent for feeding a family but not a candidate for leftovers.