Vanilla Almond Baked French Toast Recipe — Salt & Wind Travel (2024)

• 1 French (aka sweet) baguette ends trimmed and rest cut into 1-inch slices

For The French Toast Base:

• 2 cups vanilla almond milk or your favorite nut milk
• 4 large eggs
• 2 large egg whites
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 1/2 teaspoon kosher salt
• 5 tablespoons unrefined cane sugar divided
• 2 tablespoons unsalted butter or cooking spray

For Garnish:

• 2 cups toasted sliced almonds
• Pure maple syrup for garnish

• Prepare The Bread: Trim ends from bread (eat while preparing the rest of the recipe or reserve for another use) then cut the rest of the baguette into 1-inch thick slices (you should have about 14 to 16 slices).

  TIP: In order to have the best texture, you'll want the bread slightly dry or stale, so, either loosely cover the slices and let sit out on your counter overnight or toast them briefly until they’re dry but not browned.Arrange bread in one layer in a 13-by 9-inch (about 3 quart) baking dish.

• Soak The French Toast: Whisk together eggs, egg whites, almond milk, extracts, salt, and 4 tablespoons of the sugar until eggs are broken up and mixture is smooth. Pour mixture over the bread and let soak, turning halfway through, until bread is thoroughly moistened and has absorbed most of the custard, at least 30 minutes and up to 12 hours.

• Prepare The French Toast: When ready to bake, heat the oven to 400°F and arrange rack in the upper third; set French toast at room temperature while oven heats up. Spread the softened butter on a rimmed baking sheet or, if dairy-free, spray with a nonstick cooking spray.

• Coat The French Toast: Place almonds in a flat, shallow dish then coat one side with almonds as follows: remove a piece of French toast, let excess liquid drip off, then place bread in almond dish and press to help almonds adhere. Place bread, almond-side up on prepared baking sheet and repeat with remaining bread.

• Bake The French Toast: Sprinkle tops of French toast with remaining 1 tablespoon of the sugar. Bake until bread is slightly puffed and underside is golden, about 25 minutes. Serve immediately with syrup passed on the side.

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