Almond French Toast

Almond French Toast


"This French toast is perfect for Mother's Day! It is a nice twist to the traditional breakfast dish, and makes a nice addition to any brunch. I hope that you enjoy this recipe. Serve with fresh fruit, fruit preserves, or warm maple syrup."


1 h 50 m servings 525 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 675 mg
  • 27%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside.
  2. In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour.
  3. Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,
  • profile image

Your rating



  1. 92 Ratings


Love this recipe. I was short on time so we didn't bother soking the bread. We just dipped the bread in just before frying it up. We topped the french toast with berries.

I had so much fun with this recipe. I used day old hawaiian bread that I cut in half and then into sticks (ala fast food restaurants) the night before. In the morning (midweek)I toasted SLICED a...

I really enjoyed this recipe. I thought it was restaurant quality. I fried the bread in butter like others on medium/low. I had no problem with burning. I was surprised that the almonds stuc...

Didn't refridgerate, and still turned out great! Very yummy!!

This is much more filling than regular french toast. I found that it was difficult to get the egg mixture to cook before the almonds started to burn. Perhaps my stove runs too hot.

This is an absolutely fabulous recipe and I am not a huge fan of almonds! I used soft french bread and followed the diretions for the most part, except that I did not fry in canola oil, but rath...

I found that I didn't need as many almonds as it said for pressing into the toast, but nonetheless-I won't make this only once. Yum!!

Delicious - made it for a birthday brunch for a group of ladies, together with a desert crepes, and breakfast casserole. No leftovers!

Thank God I tried this before serving for Fathers Day. Definately NOT worth the effort. Almonds added a strange flavor. Use lots of Maple syrup if you try this! I won't be making this again.