Almond Croissant French Toast (Printable)

Brioche slices slathered with almond cream, soaked, pan-fried, and topped with toasted almonds and powdered sugar.

# What You Need:

→ Bread

01 - Brioche, 8 thick slices (about 1-inch thick)

→ Almond Cream

02 - Unsalted butter, 1/2 cup, softened
03 - Granulated sugar, 1/2 cup
04 - Almond flour (finely ground almonds), 1 cup
05 - Large eggs, 2
06 - Almond extract, 1/2 teaspoon
07 - Vanilla extract, 1/2 teaspoon
08 - Salt, pinch

→ Soaking Mixture

09 - Whole milk, 1 cup
10 - Large eggs, 2
11 - Granulated sugar, 1 tablespoon
12 - Vanilla extract, 1/2 teaspoon
13 - Salt, pinch

→ Topping

14 - Sliced almonds, 1/2 cup
15 - Powdered sugar, for dusting

→ For Cooking

16 - Unsalted butter, 2 tablespoons (for cooking, add more as needed)

# How-To:

01 - In a medium bowl, beat the softened butter and granulated sugar until light and fluffy. Incorporate the almond flour, then add the eggs, almond extract and vanilla; season with a pinch of salt and mix to a smooth, spreadable consistency.
02 - In a shallow dish, whisk together the whole milk, eggs, tablespoon of sugar, vanilla extract and a pinch of salt until homogeneous.
03 - Spread a generous layer of the almond cream on one side of each brioche slice, ensuring even coverage to prevent sogginess during soaking.
04 - Working gently, dip each brioche slice into the soaking mixture, keeping the almond cream side up; allow each side to absorb for about 15 seconds, then transfer to a rack briefly to drain excess liquid.
05 - Set a large non-stick skillet or griddle over medium heat and add 1 tablespoon of butter, melting until foaming but not browned.
06 - Place the soaked slices onto the skillet almond cream side up. Cook 2–3 minutes per side until deep golden, rotating as needed; the almond cream should set and become lightly caramelized. Work in batches and add additional butter between batches.
07 - While the brioche cooks, warm a small dry skillet over medium and toast the sliced almonds for 2–3 minutes, stirring constantly until fragrant and lightly golden; remove immediately to prevent burning.
08 - Arrange the warm slices on plates, scatter toasted sliced almonds over the top and dust with powdered sugar. Serve immediately, optionally with maple syrup or a dollop of whipped cream.

# Expert Advice:

01 -
  • It tastes exactly like a bakery treat but takes less time than you’d guess
  • The almond cream makes every bite both melt-in-your-mouth soft and satisfyingly crisp around the edges
02 -
  • If you rush the dunk in the soaking mixture, the brioche might not absorb enough custard and turn out dry
  • Letting the almond cream sit briefly before spreading thickens it up, making application less messy
03 -
  • Use a non-stick skillet to keep delicate slices intact and ensure easy flipping
  • For the best texture, don’t crowd the pan—each slice deserves its own space to brown
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