| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 30 min |
| Inactive: | 10 min |
| Cook: | 15 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 30 min |
| Inactive: | 10 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1/2 pint fresh strawberries, hulled and sliced
- 2 tablespoons sugar, divided
- 3 tablespoons orange liqueur (recommended: Grand Marnier), divided
- 6 extra-large eggs
- 1 1/2 cups milk or half-and-half
- 2 tablespoons honey
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon grated orange zest
- 2 teaspoons kosher salt
- 1 large brioche loaf or challah
- Unsalted butter
- Vegetable oil
- 1/2 cup (1 1/2 ounces) sliced blanched almonds, toasted
- Confectioners’ sugar, to serve
Instructions
- Combine the sliced strawberries, 1 tablespoon of the sugar, and 1 tablespoon of the orange liqueur in a small bowl and set aside.
- Preheat the oven to 250 degrees F.
- In a large bowl, whisk together the eggs, milk, honey, 1 tablespoon of sugar, 2 tablespoons orange liqueur, the vanilla, orange zest, and salt. Slice the bread in 3/4-inch slices. Pour the egg mixture into a large shallow plate and soak a few slices of bread for 4 minutes, turning once.
- Heat 1 tablespoon each of butter and oil in a very large saute pan over medium heat. Take each slice of bread from the egg mixture, dip one side in the toasted almonds, and place in the saute pan, almond side down. (While you’re cooking each batch, add more bread to the egg mixture to soak.) Cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked bread on a baking sheet and keep it warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they’re all cooked. Sprinkle with confectioners’ sugar and serve hot with the strawberries.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 576 |
| Total Fat | 27 g |
| Saturated Fat | 10 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 3 g |
| Sugar | 22 g |
| Protein | 18 g |
| Cholesterol | 278 mg |
| Sodium | 615 mg |
| Serving Size | 1 of 6 servings |
| Calories | 576 |
| Total Fat | 27 g |
| Saturated Fat | 10 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 3 g |
| Sugar | 22 g |
| Protein | 18 g |
| Cholesterol | 278 mg |
| Sodium | 615 mg |
Reviews
Definitely agree that the toasted slice almonds and the strawberries with grand mariner is what make this special and sets it apart from good french toast. Better than pain perdu I’ve had in France. Agree this could be a special treat on Valentine’s Day.
The sliced almonds (I used TJ’s Raw Sliced Almonds) are what takes this French toast recipe to 5 stars. I replaced the liquor with juice from the orange which was just fine for us. The addition of the orange is a must try. I too, simply dipped the bread into the mixture rather than letting the bread soak. We didn’t have any strawberries, but it was still delicious.
I liked it.
The best French Toast I have ever had! Like many of you, made it for breakfast rather than a French desert, but it was AMAZING. I sprinkled the almonds on the unbaked bread while still in the pan soaking, rather than “dipping” it in. YUM YUM. Served with maple syrup rather than strawberries, as that is what I had on hand. Not quite the “presentation” as with the berries, but tasted just as good!!!
I made this for Valentine’s Day breakfast! I bought a half of a loaf of Brioche which also was the first time trying it. OMG, this was sublime! I’ve been making “French Toast” for many many years, but now, I’ll never make it any other way than Pain Perdue! This is a keeper people!!!
I have made this twice and each time it was perfect…I used medium heat to slowly cook them then put them in my small oven at 250 to let them completely finish while I cooked my sausage and other food items. They were wonderful and cooked through…my bread was cut 1 inch thick. Everyone raved about them!!! Thanks!
THE best french toast there is. I made it the morning after Thanksgiving…every one loved it. Later on I got an e-mail from my husband’s great aunt saying how much she loved it, and that she would never get french toast anywhere else because it would never be as good as this!
Wonderful recipe! Made this for father’s day brunch…I used 1 1/3 c. 1% milk and 2/3 c. heavy cream instead of half and half and I only used 4 eggs because my mom hates anything “eggy”
Also substituted 1/4 tsp cinnamon for the orange…it goes great with whipped cream and strawberries, jam or even maple syrup of course
The almonds add a great touch I might try to put them on both sides next time
Also substituted 1/4 tsp cinnamon for the orange…it goes great with whipped cream and strawberries, jam or even maple syrup of course
The almonds add a great touch I might try to put them on both sides next time
SO delicious! This is the first French toast I’ve made that isn’t soggy in the middle. The only thing – when you put your first batch in the pan, wait a few minutes to put the next slices in the egg, otherwise they’ll absorb too much and fall apart!
What an amazing way to end a meal! I made this a month ago for some friends, they loved it so much they have requested it over and over again.