Almond Raspberry French Toast has thick slices of French or Italian bread covered in crunchy skillet toasted almonds, topped with fresh raspberries, maple syrup, and a sprinkle of powdered sugar. It is easy and quick to make, ready in just 25 minutes.
Why I love this recipe
This elegant dish makes the perfect romantic breakfast, weekend brunch, lunch, or dinner for two. Serve it on Christmas morning or Valentine’s Day to impress your special someone.
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Ingredients
(amounts are listed in the recipe card at the bottom of the post)
3 eggs
half-and-half
sugar
almond extract
pure vanilla extract
thick slices of bread (from a French or Italian loaf)
sliced almonds
raspberries
For frying – Canola oil or butter
For topping – Butter, maple syrup, and powdered sugar (confectioners’ sugar)
Substitutions
You can use heavy cream instead of half-and-half.
Equipment used for this recipe
- large shallow dish
- electric skillet (or large frying pan)
- two baking sheets (toaster oven size)
How to make Almond Raspberry French Toast
Step 1 – Preheat the oven to 350 degrees F.
Step 2 – Cut four thick slices on a diagonal from the French or Italian loaf.
Step 3 – In a large shallow bowl, whisk together the eggs, half-and-half, sugar, almond extract, and vanilla.
Step 4 – Add the bread to the beaten eggs mixture and turn gently to coat evenly. Let sit until the bread has soaked up some of the egg mixture, about 1 minute.
Step 5 – Preheat an electric skillet to 350 degrees F. and lightly oil it. (Or heat a large frying pan over medium heat and lightly oil it.)
Step 6 – Spread the almonds on a plate. Remove one piece of bread from the egg mixture, letting the excess liquid drip back into the bowl. Dip one side of the bread into the almonds. Press gently to help the nuts adhere to the bread, then place on a small ungreased cookie sheet. Repeat with the remaining slices of bread.
Step 7 – Lightly oil a second small baking sheet (or generously spray it with nonstick cooking spray).
Step 8 – Place the bread slices, almond side down, on the hot skillet and cook until the nuts begin to brown about 2 minutes.
Step 9 – Turn the slices over and cook until golden brown on the other side, about 2 minutes more.
Step 10 – Move the slices, almond side down, to the lightly oiled baking sheet.
Step 11 – Put the baking sheet with the toast in the oven and bake until the center of the bread is heated through but is still moist about 10 minutes.
Step 12 – Place two pieces of the French toast onto one plate and two pieces onto a second plate, almond side up. Top each with a pat of butter, a handful of raspberries, a drizzle of maple syrup, and a sprinkle of powdered sugar.
Pro Tips
Store leftovers in an airtight container in the fridge for 4-5 days.
Recipe FAQs
For this recipe, you want to let the bread sit until the bread has soaked up some of the egg mixture, at least 1 minute or more.
You may also enjoy
- Texas Toast French Toast
- Raspberry Cream Cheese French Toast Casserole
- Bacon Egg and Cheese Croissant
- Breakfast Crunchwraps
Almond Raspberry French Toast
Ingredients
- 3 eggs
- ½ cup half-and-half
- 1 Tablespoon sugar
- ½ teaspoon almond extract
- ½ teaspoon pure vanilla extract
- 4 pieces of bread (from a French or Italian loaf)
- ½ cup sliced almonds
- ½ cup fresh raspberries
- For frying – Canola oil or butter
- For topping – Butter, maple syrup, and powdered sugar
Instructions
- Preheat the oven to 350 degrees F.
- Cut four thick slices on a diagonal from the French or Italian loaf.
- In a large shallow bowl, whisk together the eggs, half-and-half, sugar, almond extract, and vanilla.
- Add the bread to the egg mixture and turn gently to coat evenly. Let sit until the bread has soaked up some of the egg mixture, about 1 minute.
- Preheat an electric skillet to 350 degrees F. and lightly oil it. (Or heat a large frying pan over medium heat and lightly oil it.)
- Spread the almonds on a plate. Remove one piece of bread from the egg mixture, letting the excess liquid drip back into the bowl. Dip one side of the bread into the almonds. Press gently to help the nuts adhere to the bread, then place on an ungreased small baking sheet. Repeat with the remaining slices of bread.
- Lightly oil a second small baking sheet (or generously spray it with non-stick spray).
- Place the bread slices, almond side down, on the skillet and cook until the nuts begin to brown about 2 minutes.
- Turn the slices over and cook until golden brown on the other side, about 2 minutes more.
- Move the slices, almond side down, to the lightly oiled baking sheet.
- Put the baking sheet with the toast in the oven and bake until the center of the bread is heated through but is still moist about 10 minutes.
- Place two pieces of the French toast onto one plate and two pieces onto a second plate, almond side up. Top each with a pat of butter, a handful of raspberries, a drizzle of maple syrup, and a sprinkle of powdered sugar.
Notes
- The nutrition information does not include oil, butter, syrup, and powdered sugar.
- Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!