Shari Morgan's Almond Ciabatta French Toast
- 3 eggs
- 2 pinches salt
- 3 tablespoons granulated sugar
- ¼ teaspoon pure vanilla extract
- ¼ almond extract
- 1¼ cup milk
- ¼ cup heavy cream
- Eight 1-inch slices ciabatta
- 1 cup sliced almonds
Heat a griddle to medium low heat.
In a medium bowl, whisk the eggs well. Whisk in the salt, sugar, vanilla, almond extract. Gradually whisk in the milk and the cream. Pour the mixture into a shallow baking dish. Working in batches if necessary, place the bread in the dish and let soak for 3 minutes, then turn and soak on the other side.
Place the almonds in a shallow bowl big enough to fit the bread slices. Butter your griddle and let the butter bubble. Just before placing the soaked bread slices on the griddle, press one side of the bread into the almonds then quickly slap it on the griddle, almond side down. Cook until golden brown, about 4 minutes, then flip to the other side and cook until speckled golden brown. Serve hot.