Almond Crusted French Toast 

Melinda Lee - Clear Channel, Los Angeles 

SERVES 2 (MULTIPLY AS DESIRED) 

3 large eggs 
1/8 teaspoon, salt 
3/4 teaspoon, vanilla extract 
2/3 cup, milk or half-and-half 
1/8 teaspoon, nutmeg 
1/8 teaspoon, cinnamon [optional or to taste] 
4 slices, day-old egg bread 
(or use brioche, French or Italian bread or good white bread – you 
want a light, airy crumb) 
2/3 cup, sliced almonds 
butter for cooking 

In a shallow dish, blend the eggs, salt, vanilla, milk (or half and 
half) and seasonings in the order given – stirring with a fork (a 
whisk may beat in too much air). 

Place the slices of bread into the egg mixture and allow them to 
absorb the liquid for about 2 minutes – then turn over the slices 
and soak for 2 minutes more. 
In another shallow dish, place the sliced almonds. Press each soaked 
slice of bread into the almond mixture, turning to coat both sides, 
pressing so the almonds adhere well. 

Melt butter in a skillet or on a griddle. Add the almond-encrusted 
soaked breads and sauté over medium heat for about 8-10 minutes on 
each side, until almonds are golden brown. [Cook’s Note: If the 
almonds begin to brown too much before the French toast is cooked 
throughout, simply lower the heat so that the outside color will be 
just right when the inside of the bread is cooked throughout.] 
Serve hot, dusted with powdered sugar, if desired, with butter, 
syrup or fruit of your choice. 

Variations: 
Use rolled oats or uncooked millet in place of the sliced almonds 
Recipe adapted from Mollie Katzen’s Sunlight Café (Hyperion)