Ingredients

  • Filling
  • 90 grams butter, unsalted
  • 90 grams sugar, powdered
  • 60 grams almonds, blanched ground
  • ¼ teaspoon vanilla
  • 18 slices french bread slice 20 slices/loaf
  • 6 eggs
  • 250 milliliters whipping cream
  • 1 ½ teaspoons almond extract
  • 3 tablespoons butter, unsalted melted
  • Garnish
  • ½ cup almonds, sliced toasted
  • 3 tablespoons sugar, powdered
  • Syrup
  • 375 grams apricot preserves
  • 125 milliliters orange juice

Directions

1. Syrup: Combine ingredients and simmer for 15 minutes. Strain. Simmer again until spoon coating consistency-about 30 minutes more.
2. Butter roasting pan.
3. Filling: Cream butter and sugar. Add almonds and vanilla. Blend until just smooth.
4. Trim bottom crusts off slices. Spread 1/2 of the bread slices with filling. Cover with remaining half of slices. Place in roasting pan-squeezing together.
5. Beat eggs and cream. Add extract. Pour batter over bread. Let bread soak at least 30 minutes or up to 2 hours.
6. Preheat oven to 400*F/200*C/GM 6.
7. Spread melted butter on top of each slice. Bake for 12 minutes. You may have to flip over half way through. The longer you let it soak, the longer it may take to cook through. Cut in half and transfer to platter.
8. Serve topped with almonds, drizzled with syrup and dusted with powdered sugar. Serve immediately.

Notes
Serving Ideas:Original serves 6-3 halves per person (3 slices bread)


Categories
Breakfast, ideas
Keywords
Breakfast ideas
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