Almond Croissant French Toast (Printable)

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

# What You Need:

→ Bread

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

→ Almond Cream

02 - 1/2 cup unsalted butter, softened
03 - 1/2 cup granulated sugar
04 - 1 cup almond flour (finely ground)
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, divided as needed for the skillet

# Directions:

01 - In a medium mixing bowl, beat the softened butter with granulated sugar until pale and airy. Incorporate the almond flour, eggs, almond extract, vanilla and a pinch of salt; mix until a smooth, pipeable cream forms. Set aside.
02 - Whisk together the whole milk, eggs, 1 tablespoon sugar, vanilla extract and a pinch of salt in a shallow dish until homogenous and slightly frothy.
03 - Spread a generous layer of almond cream on one side of each brioche slice using an offset spatula or knife, ensuring even coverage to the edges.
04 - Working one slice at a time, dip each brioche slice into the soaking mixture with the almond-cream side facing up; allow the bread to absorb for about 15 seconds per side, handling gently to maintain structure.
05 - Warm a large nonstick skillet or griddle over medium heat and add 1 tablespoon of butter, swirling to coat the surface.
06 - Place the soaked slices, almond-cream side up, on the hot skillet. Cook for 2–3 minutes per side until deep golden and the almond cream is set; work in batches and add remaining butter as required.
07 - While the slices cook, toast the sliced almonds in a dry skillet over medium heat, stirring frequently for 2–3 minutes until fragrant and lightly browned. Transfer to a plate to stop cooking.
08 - Serve the slices warm, sprinkle with toasted sliced almonds and dust lightly with powdered sugar. Offer maple syrup or whipped cream at the table if desired.

# Expert Advice:

01 -
  • That irresistibly crisp, golden almond layer on top tastes like a secret patisserie trick you mastered at home.
  • It’s the kind of show-stopping dish that pulls people to the table before you can even shout brunch is ready.
02 -
  • Rushing the soaking step will give you dry toast—let the brioche get really custardy for that almost pastry-like middle.
  • I once burned my sliced almonds, so now I never leave the pan unattended; those few minutes make the difference between fragrant crunch and bitterness.
03 -
  • If splitting the whole recipe, resist stacking cooked slices; keep them warm on a rack in a low oven so the almond layer stays crisp.
  • A touch more salt in the cream balances out all that sweetness, giving bolder flavor.
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