Almond Croissant French Toast (Printable)

Brioche soaked in almond custard, pan-fried to golden and finished with toasted sliced almonds and powdered sugar.

# What You'll Need:

→ Bread

01 - Brioche, 8 thick slices (about 1-inch thick)

→ Almond Cream

02 - Unsalted butter, 1/2 cup, softened
03 - Granulated sugar, 1/2 cup
04 - Almond flour (finely ground almonds), 1 cup
05 - Large eggs, 2
06 - Almond extract, 1/2 teaspoon
07 - Vanilla extract, 1/2 teaspoon
08 - Salt, pinch

→ Soaking Mixture

09 - Whole milk, 1 cup
10 - Large eggs, 2
11 - Granulated sugar, 1 tablespoon
12 - Vanilla extract, 1/2 teaspoon
13 - Salt, pinch

→ Topping

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

→ For Cooking

16 - Unsalted butter, 2 tablespoons

# How-To Steps:

01 - In a medium mixing bowl, beat the softened butter and 1/2 cup granulated sugar until light and fluffy. Add the almond flour, 2 eggs, almond extract, vanilla extract and a pinch of salt; mix until a smooth, spreadable cream forms. Transfer to the refrigerator if it needs to firm slightly before assembly.
02 - In a shallow dish large enough to accommodate a slice of brioche, whisk together 1 cup whole milk, 2 eggs, 1 tablespoon granulated sugar, 1/2 teaspoon vanilla extract and a pinch of salt until homogeneous.
03 - Spread a generous, even layer of the almond cream on one side of each brioche slice, taking care to leave the edges clear to prevent excess dripping during soaking.
04 - Working one slice at a time, place the brioche almond-cream side up and gently dip both sides into the soaking mixture, allowing about 10–15 seconds per side for absorption. Handle gently to retain the almond cream layer.
05 - Warm a large nonstick skillet or griddle over medium heat and add 1 tablespoon unsalted butter, swirling to coat the surface. Maintain a steady medium heat to achieve a golden exterior without burning the almond cream.
06 - Place the soaked slices, almond-cream side up, into the skillet and cook 2–3 minutes per side until deeply golden and the almond cream is set. Work in batches if needed, adding the remaining 1 tablespoon butter between batches.
07 - While the final batch cooks, toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes, stirring constantly until fragrant and lightly golden; remove immediately to prevent burning.
08 - Transfer the cooked slices to serving plates while warm, sprinkle with toasted sliced almonds and dust with powdered sugar. Serve immediately, optionally with maple syrup or whipped cream on the side.

# Expert Advice:

01 -
  • The almond cream melts into the brioche, making each bite taste like a cross between French toast and an almond croissant—a combination you won’t find at any brunch spot around here.
  • It hits that sweet spot where breakfast feels special but doesn’t demand hours in the kitchen.
02 -
  • If the pan is too hot, the almond cream will burn before the custard cooks through—stick to medium heat for even browning.
  • Letting the bread soak too long makes it collapse; 15 seconds per side is just right to keep things intact and fluffy.
03 -
  • Layering the almond cream thickly enough creates gooey pockets that mimic the bakeries’ best croissants.
  • The key to even browning is resisting the urge to flip too soon—trust your nose and a gentle poke with the spatula to know when it’s time.
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