Almond Raspberry French Toast Recipe for Two

Almond Raspberry French Toast Recipe for Two - coat one side of bread with almonds and set on baking sheet


  • 3 eggs
  • 1/2 cup half-and-half
  • 1 Tablespoon sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon pure vanilla extract
  • 4 slices bread from a French or Italian loaf
  • Canola oil or butter for frying
  • 1/2 cup sliced almonds
  • 1/2 cup raspberries for topping
  • 1 teaspoon powdered sugar for topping
  • Pure maple syrup for topping


  1. Preheat the oven to 350 degrees F (180 C).
  2. Cut four thick slices on a diagonal from the French or Italian loaf.
  3. In a large shallow bowl, whisk together the eggs, half-and-half, sugar, almond extract and vanilla.
  4. Add the bread to the egg mixture and turn gently to coat evenly.
  5. Let sit until the bread has soaked up some of the egg mixture, about 1 minute.
  6. Preheat an electric skillet to 350 degrees F (180 C). Click here for an electric skillet.
  7. Lightly oil the skillet.
  8. 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 baking sheet. Click here for a baking sheet.
  9. Repeat with the remaining slices of bread.
  10. Lightly oil a second baking sheet.
  11. Place the bread slices, almond side down, on the skillet and cook until the nuts begin to brown, about 2 minutes.
  12. Turn the slices over and cook until golden brown on the other side, about 2 minutes more.
  13. Move the slices, almond side down, to the lightly oiled baking sheet.
  14. 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.
  15. Place two pieces of the French toast onto one plate and two pieces onto a second plate, almond side up.
  16. Top each with a handful of raspberries and drizzle with maple syrup.
  17. Sprinkle the powdered sugar over the French toast, divided evenly between the two plates.
Print Friendly, PDF & Email

You may like