French toast layered with sliced fruit and drizzled with maple syrup makes for a decadent weekend brunch we can’t resist.

Ingredients

• 2 cups slivered raw almonds
• ¼ cup light brown sugar
• 1-½ cups whole milk
• 1 large egg
• 2 large egg yolks
• ½ tsp cinnamon
• ¼ tsp salt
• 1 tsp pure vanilla extract
• 8 slices of day-old challah bread or brioche (sliced ½" thick)
• 2 tbsp unsalted butter, divided
• Sliced fresh peaches, whipped cream and maple syrup for serving

Directions

1 Line a baking sheet with tinfoil and set aside.

2 Place the almonds and brown sugar in a food processor and pulse until coarsely ground. Remove the mixture from the processor and place in a medium-sized shallow baking dish; set aside.

3 In a large shallow dish, whisk together the milk, egg, egg yolks, cinnamon, salt and vanilla. Dip each slice of bread into the egg mixture, turning once to coat, then dip the battered bread into the almond mixture, pressing firmly enough on each side so that the almond mixture adheres to the bread. Set the bread slices on the baking sheet to rest.

4 Melt 1 teaspoon of the butter in a large frying pan or griddle over
medium heat. Working in batches, add the almond-crusted bread to the pan and cook for 3 minutes on each side, until the bread is toasted, and adding the rest of the butter as necessary to coat the pan.

5 Serve warm with fresh peaches, whipped cream and maple syrup.

Serves 4.