Ingredients
- 1 (1 pound) French (sweet not sourdough) baguette
- 4 large eggs
- 2 egg whites
- 1 3/4 cups unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 teaspoon kosher salt
- 5 tablespoons sugar, divided
- 2 tablespoons unsalted butter, softened or cooking spray
- 1 1/2 cups sliced almonds
- Maple syrup, for serving
Preparation
Step 1
Trim ends from bread (eat while preparing the rest of the recipe or reserve for another use) then cut the rest of the baguette into 1-inch thick slices (you should have about 14 to 16 pieces). For the best texture you want the bread slightly dry or stale, so, either loosely cover the slices and let sit out on your counter overnight or toast them briefly until they’re dry but not browned. Arrange bread in one layer in a 13-by 9-inch (about 4 quart) baking dish.
Whisk together eggs, egg whites, almond milk, extracts, salt, and 4 tablespoons of the sugar until eggs are broken up. Pour over bread and let soak, turning halfway through, until bread is thoroughly moistened and has absorbed most of the custard, at least 30 minutes and up to 12 hours (cover and place in refrigerator if soaking more than 1 hour).
When ready to bake, heat the oven to 400°F and arrange rack in the upper third; set French toast at room temperature while oven heats up. Spread the softened butter on a rimmed baking sheet or, if dairy-free, spray with a nonstick cooking spray.
Place almonds in a flat, shallow dish then coat one side with almonds as follows: remove a piece of French toast, let excess liquid drip off, then place bread in almond dish and press to help almonds adhere. Place bread, almond-side up on prepared baking sheet and repeat with remaining bread.
Sprinkle tops of French toast with remaining 1 tablespoon of the sugar. Bake until bread is slightly puffed and underside is golden, 20 to 25 minutes. Serve immediately with syrup passed on the side.
Simplified:
Keep the French toast in the dish it was soaked in (you’ll want a dish that fits all the bread so it’s snug), sprinkle the almonds and remaining sugar over the top and bake (this will have more of a bread pudding consistency).
Modified:
Replace the almond milk with coconut milk and coat it with shredded coconut for a richer flavor.