# Ingredient List:
→ Bread
01 - 8 thick brioche slices, about 1 inch thick
→ Almond cream
02 - 1/2 cup unsalted butter, softened
03 - 1/2 cup granulated sugar
04 - 1 cup almond flour (finely ground almonds)
05 - 2 large eggs
06 - 1/2 teaspoon almond extract
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt
→ Soaking mixture
09 - 1 cup whole milk
10 - 2 large eggs
11 - 1 tablespoon granulated sugar
12 - 1/2 teaspoon vanilla extract
13 - Pinch of salt
→ Topping
14 - 1/2 cup sliced almonds
15 - Powdered sugar, for dusting
→ For cooking
16 - 2 tablespoons unsalted butter
# How-To Steps:
01 - In a medium bowl, beat the softened butter and 1/2 cup granulated sugar until light and fluffy. Add almond flour, 2 eggs, almond extract, vanilla extract and a pinch of salt; mix until smooth and spreadable.
02 - Whisk together 1 cup whole milk, 2 eggs, 1 tablespoon granulated sugar, 1/2 teaspoon vanilla and a pinch of salt in a shallow dish until combined.
03 - Spread a generous layer of almond cream on one side of each brioche slice, leveling it so it will hold when dipped.
04 - Dip each slice into the soaking mixture with the almond-cream side facing up; allow the bread to absorb for about 15 seconds per side. Handle gently to avoid tearing.
05 - Warm a large non-stick skillet or griddle over medium heat and add 1 tablespoon butter. Place soaked brioche slices cream-side up and cook for 2 to 3 minutes until the bottom is golden.
06 - Flip the slices and cook the other side 2 to 3 minutes until golden and the almond cream is set. Cook in batches, adding the remaining 1 tablespoon butter as needed and keeping finished pieces on a warm tray.
07 - While cooking the brioche, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and aromatic. Remove immediately to avoid burning.
08 - Plate the warm slices, sprinkle with toasted sliced almonds and dust lightly with powdered sugar. Serve immediately with maple syrup or whipped cream if desired.
