Almond Croissant French Toast (Printable Version)

Brioche spread with almond cream, soaked and pan-fried until golden, finished with toasted almonds and powdered sugar.

# Ingredient List:

→ Bread

01 - 8 thick slices brioche (about 1-inch thick)

→ Almond Cream

02 - 1/2 cup unsalted butter, softened
03 - 1/2 cup granulated sugar
04 - 1 cup almond flour (finely ground almonds)
05 - 2 large eggs
06 - 1/2 teaspoon almond extract
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt

→ Soaking Mixture

09 - 1 cup whole milk
10 - 2 large eggs
11 - 1 tablespoon granulated sugar
12 - 1/2 teaspoon vanilla extract
13 - Pinch of salt

→ Topping

14 - 1/2 cup sliced almonds
15 - Powdered sugar, for dusting

→ For Cooking

16 - 2 tablespoons unsalted butter

# Directions:

01 - In a medium bowl, beat together the softened butter and granulated sugar until light and fluffy. Add almond flour, eggs, almond extract, vanilla extract, and a pinch of salt. Mix until smooth and creamy.
02 - In a shallow dish, whisk together milk, eggs, sugar, vanilla extract, and a pinch of salt.
03 - Spread a generous layer of almond cream on one side of each brioche slice.
04 - Dip each slice (almond cream side up) into the soaking mixture, allowing the bread to absorb the liquid for about 15 seconds per side. Handle gently to prevent breaking.
05 - Heat a large non-stick skillet or griddle over medium heat and add 1 tablespoon butter.
06 - Place the soaked brioche slices, almond cream side up, onto the skillet. Cook 2–3 minutes per side, or until golden brown and the almond cream is set. Cook in batches if necessary, adding more butter as needed.
07 - Meanwhile, toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant.
08 - Serve the French toast warm, topped with toasted sliced almonds and dusted with powdered sugar.

# Expert Advice:

01 -
  • This is the brunch secret weapon you pull out when you want the applause without all the labor.
  • The almond cream makes every bite taste like you picked it up from a Parisian bakery.
02 -
  • Once, I let the bread soak a smidge too long and ended up with a pancake instead of a slice—be gentle and don’t overdo it.
  • Toasting the almonds brings out flavor you just won’t get if you skip this tiny but crucial step.
03 -
  • Letting the bread dry out slightly ensures it won't fall apart during soaking—fresh brioche is lovely, but a little stale works best.
  • Almond extract can be overpowering, so measure with care; a little goes a long way toward bakery-worthy flavor.
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