Trendy Magazine Chicago

ALMOND CIABATTA FRENCH TOAST

3 large eggs
2 pinches salt
3 tablespoons sugar
1/4 teaspoon pure vanilla extract
1/4 teaspoon almond extract
11/4 cups whole milk
1/4 cup heavy cream
8 - 1-inch slices round ciabatta unsalted butter, for cooking
1 cup sliced almonds

Heat a griddle over medium low heat.

In a medium bowl, whisk the eggs well. Whisk in the salt, sugar, vanilla, and almond extract.
Gradually whisk in the milk and cream. Pour the mixture into a shallow baking dish. Working
in batches if necessary, place the bread in the dish and let it soak for 3 minutes; then turn
the slices over and soak on the other side.

Butter your griddle and let the butter bubble. Just before placing the soaked bread slices on
the griddle, place almonds in a single layer (but fairly densely packed) on the griddle,
forming an area the size and shape of a bread slice. Press one side of the bread into the
almonds on the griddle, and cook until golden brown, about 4 minutes. Flip the bread to the
other side and cook until speckled golden brown, 3 to 4 minutes. Serve hot.

Serve this with maple syrup or a dollop of ricotta cheese.

Yields 8 pieces of French toast; 4 to 6 servings.

Recipes compliments of Gale Gand from: BRUNCH! (Clarkson Potter, April 2009)