Almond Poppy Seed French Toast
Recipe GLPR401a00eebf60a1
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.
