25 Minute almond raspberry french toast

Ingredients 3 eggs half-and-half sugar almond extract pure vanilla extract thick slices of bread  sliced almonds raspberries

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.

Spread the almonds on a plate. Dip one side of the bread into the almonds. Press gently to help the nuts adhere to the bread, then place on an ungreased baking sheet. Repeat with the remaining slices of bread.

Place bread slices, almond side down, on the skillet and cook until the nuts begin to brown. Turn slices over and cook until golden brown on the other side. Move to a lightly oiled baking sheet. Put the baking sheet in the oven and bake until the center of the bread is heated through but is still moist.

Place two pieces of the French toast onto each 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.

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