Amandine Toast


My children came up with this recipe on the morning after we worked together on a dinner of weakfish amandine, the fillets sautéed in brown butter and scattered with almonds. They asked: “Couldn’t we do something similar with French toast? And make it, like, sweet?” We certainly could, and we did: a simple breakfast fry-up made elegant and well groomed. Fry the slices up in good butter, and serve them with maple syrup or a slash of jam. Pile everything in the sink afterward and boogie; you can clean up later. Breakfast in America.


Preparation of Amandine Toast:

Step 1. Preheat oven to 200. Whisk together eggs, milk (or cream or half and half), sugar, salt and vanilla extract.

Step 2. Lay bread in a baking pan, and pour egg mixture over top. Let sit 3 minutes, then turn slices over, making sure egg mixture has covered slices, with no dry spots

Step 3. Spread sliced almonds on a baking sheet, and put soaked bread slices on top. Press to adhere, then turn and repeat on other side; sprinkle with almond slices as needed. One side will be more crusted; cook that side first (and serve facing up).

Step 4. Put some of the butter into a skillet placed over medium-high heat; when it’s hot, add bread slices in batches, cooking until they’re golden brown and crisp, a few minutes per side. Transfer finished toasts to a platter, and place in oven to keep warm. Repeat with remaining butter and bread.

Step 5. Serve finished toasts with fruit complete, maple syrup or (and!) a dusting of confectioners’ sugar.

Step 6. Enjoy!

Serves: 4 to 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 6 large eggs
  • ½ cup whole milk, cream or half and half
  • 2 tablespoons white sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • 1 loaf thick-sliced brioche, challah or country bread
  • 1 cup sliced almonds
  • 4 to 6 tablespoons unsalted butter, ideally clarified or high-fat.


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