Ingredients
- For Streusel:
- 7 Eggs
- 1-1/4 Cups Milk
- 1-1/4 Cups half and Half
- 1/2 Cup Sugar
- 2 teaspoons Vanilla Extract
- 1/4 Teaspoon Ground Nutmeg
- 2 baguettes, ends trimmed, sliced, and diced. (10oz each)
- 1/2 Cup All-Purpose Flour
- 1/4 Cup Sugar
- 1/8 Teaspoon Salt
- 3 Tablespoons Unsalted Butter, Melted
- 1/4 Cup sliced Almonds
- 1/2 Teaspoon Almond Extract
Preparation
Step 1
Coat a 13x9 inch glass or ceramic baking dish with non-stick spray.
Whisk eggs, milk, half-and-half, 1/2 cup sugar, vanilla, and nutmeg for the french toast in a large bowl.
Toss baguette pieces in egg mixture and let stand for 5 minutes to absorb some of the custard. Arrange baguette pieces in the prepared baking dish, flat side down. Pour residual custard over bread. Cover with plastic and refrigerate for 2 to 24 hours.
Preheat oven to 375 degrees.
Combine all ingredients for the streusel in a bowl, spring over baguettes. Bake until topping is golden and bread is set (30 minutes).
Simmer preserves and syrup together in a saucepan over medium-low heat until preserves melt; Stir in lemon juice. Serve warm with French Toast.