Brioche slices spread with almond cream, soaked and pan-fried to golden brown, finished with toasted sliced almonds.
# What You'll Need:
→ Bread
01 - 8 thick brioche slices, about 1-inch thick
→ Almond cream
02 - 1/2 cup unsalted butter (1 stick), 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 granulated sugar until light and aerated. Add almond flour, eggs, almond extract, vanilla and a pinch of salt; mix until smooth and spreadable.
02 - Whisk together the milk, eggs, tablespoon of sugar, vanilla and a pinch of salt in a shallow dish until homogenous.
03 - Spread a generous layer of the almond cream on one side of each brioche slice, working quickly so the cream remains spreadable.
04 - Holding each slice by the crust, dip it into the soaking mixture with the almond-cream side facing up; allow the bread to absorb for about 15 seconds per side without becoming saturated.
05 - Preheat a large nonstick skillet or griddle over medium heat and add 1 tablespoon of the butter to coat the surface.
06 - Place the soaked brioche slices onto the skillet, almond-cream side up. Cook 2 to 3 minutes per side, until golden brown and the almond cream is set; cook in batches, adding remaining butter as needed.
07 - While the slices cook, toast the sliced almonds in a dry skillet over medium heat, stirring frequently, 2 to 3 minutes until fragrant and lightly colored.
08 - Serve warm, sprinkle with the toasted sliced almonds and dust with powdered sugar; offer maple syrup or whipped cream alongside if desired.
