- 6 eggs
- 3/4 cup whole milk
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 3/4 cup brown sugar
- 1 3/4 cups coarsely ground whole almonds
- 3/4 cup plain breadcrumbs
- 1 loaf (16-ounce) white bread (1 to 2 days old), cut into about nine 1-inch-thick slices
- 8 tablespoons (1 stick) butter , plus additional for topping
- 1 cup maple syrup
- 1 1/2 teaspoons vanilla
Combine maple syrup and vanilla; set aside in a pitcher.
Dip a slice of bread in egg mixture and allow excess egg to drip off. Lay bread on nut mixture, then flip to coat both sides. In a large skillet over medium heat, melt about 1 tablespoon butter without allowing it to brown. Cook French toast until golden on both sides, about 2 to 3 minutes, being careful not to let nuts burn. Place on baking sheet in oven and continue with remaining slices. Dip and coat each slice just before cooking, adding more butter as needed.
Serve with syrup and butter, if desired.