YIELD: 4 servings
PREP TIME: 20 minutes
COOK TIME: 10 minutes
For the almond cream:
1/4 cup salted butter, room temperature
1/3 cup + 1 tablespoon Imperial Sugar Confectioners Powdered Sugar, plus more for dusting
4 ounces almond paste
Pinch fine sea salt
2 tablespoons flour
1 tablespoon milk or nut milk
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
For the French Toast:
1/4 cup sliced almonds
3 eggs
1/2 cup milk or nut milk
1 tablespoon Imperial Sugar Extra-Fine Granulated Sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 teaspoon fine sea salt
8 slices brioche bread, such as Pepperidge Farm®
2 tablespoons butter, for pan
Spreadable butter, room temperature
Sliced strawberries for serving
Make the almond cream. Cream butter and powdered sugar until fluffy and combined. Grate almond paste on large holes of a grater. (Chill first, if needed.) Add almond paste and salt and beat until the mixture is well combined. Mix in flour, milk, and extracts, mixing until blended. Set aside.
Toast almonds in a dry pan over medium heat until fragrant and slightly golden. Remove to a plate and use fingers to crush slightly into smaller pieces.
Whisk together eggs, milk, granulated sugar, extracts, and salt in a wide, shallow dish.
Spread about one and a half tablespoons almond cream on half of the bread, leaving room at the edges. Top with remaining bread.
Heat butter in large skillet over medium heat until melted. Dip both sides of “sandwich” in egg mixture. Immediately place in hot pan. Cook until golden on each side. Remove to wire rack. Quickly spread a thin layer of spreadable butter on the crust of the bread. Dip crusts in plate of crushed, toasted almonds.
Dust with powdered sugar and top with sliced strawberries and remaining almonds. Serve warm.
