April 18, 2016

Almond French Toast


I'm convinced there are two kinds of families in the world: food families and non-food families.

Non-food families eat out of necessity, in order to stay alive. My younger daughter once spent most of a day with a non-food family. She was at their house for the full scope of what could be considered "lunchtime" and "dinnertime" and was never once offered anything to eat.

I am not criticizing non-food families, mind you. (The next time my daughter went to that friend's house, I fed her ahead of time.) 

I'm just saying we are not one of them.

We are a food family. As was my family of origin. My mom and I joke that we remember our entire family history based on what we ate, and when, and where. 

Food traditions were very important in the house I grew up in. Among other gastronomical rituals (Sunday dinner being the most sacred...it came with its own list of rules* and regulations), there was Saturday breakfast. At which, without exception that I can remember, my mom served waffles or French toast or pancakes--usually on a regular rotation.

I've tried to keep this habit alive in my own little family, but sometimes I make myself French toast ON A WEEKDAY. (Don't tell my mom. Oh right, she's probably the person reading this post...hi, mom.) Specifically, I like to make Almond French Toast. Redolent with almond extract and coated with toasty slices of this uber-healthy nut, even the worst of Monday mornings is no match for this.

This recipe makes one serving, but you can easily double it (use 3 whole eggs) or quadruple it (use 4 whole eggs plus one egg white) or sextuple it (which is more math than I'm capable of doing...see "I'm a MOM" in the little "hello, mama" blurb at the top of this page). 

If you're an almond fanatic like I am, I think you'll love this. You might even like it if you're from a non-food family. After all, you have to eat something to stay alive, so it might as well be this.



Almond French Toast {print}


1 egg
1 egg white
2 tablespoons almond milk
1/4-1/2 teaspoon almond extract (start with the lesser amount and go from there)
2 slices bread (any kind you want...gluten-free, uber-grainy, soft white, whatever)
2 teaspoons butter, plus more for serving
1/4 cup sliced almonds
confectioners sugar, for serving

Preheat a nonstick skillet over medium heat. In a shall dish, whisk together the egg, egg white, almond milk, and almond extract. When your skillet is hot, melt the two teaspoons butter. Carefully (the pan is hot, remember) spread 2 tablespoons of the almonds into each of two bread-shaped(ish) layers in the butter. (Between the two, you'll use up all the almonds.) Dip both sides of the bread into your egg mixture and gently lay one slice on top of each of the almond "layers." Cook over medium heat (or, if it seems too hot, medium-low) for a minute or two, until the first side is golden. Flip the slices, and cook until the second side is golden. Serve with more butter and confectioner's sugar. Makes 1 serving.

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*Served in the dining room on the good dishes; "ethnic" foods (spaghetti, tacos) need not apply (with the exception of Swiss steak on account of Swiss neutrality on all things political and gastronomical); the gelatin salad category must be represented; that sort of thing.

This post may have been shared at some of these blog bashes.

20 comments:

  1. Lekker, delicious!
    I think you can also try the Dutch variant of the French toast: http://dutchfood.about.com/od/dessertssweets/r/Wentelteefjes.htm

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    1. Thank you for this link, Ariëlla! Now I can go on an international "French" toast binge! ;)

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  2. I decided to start a Saturday morning breakfast tradition, too, but we don't like pancakes, so I've just pretty much kept it to waffles (mostly) or muffins. I haven't really made much French Toast, but this one sounds delicious with all the almonds, so I might just be trying it out this weekend...

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    1. Well, any way you slice it (pun intended), I heartily "amen" food traditions!:) They are some of my fondest childhood memories, and they are also the glue that often holds my little family together, especially in these t(w)een years. Let me know if you do try this out...I'd love to know what you think. (Be brutally honest.) In return, will you please share your waffle recipes with me? I need one that is light and crisp but that doesn't start with 1/2 cup of butter or contain yeast in an overnight rise. (I LOVE that flavor, but my girls. Um, no.) NOT that I am opposed to butter, but that's a bit much for regular rotation around here...;)

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  3. OH--must try these immediately! :-) We are a food family too!!!

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    1. Oh, Christine, I'm so glad to know that yours is a food family, too. Somehow, though, I think I already knew that. ;) #browniesarefood

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  4. Yum. I like almonds, almond flavor and french toast. So I think we have a winner!

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    1. Heehee...it does sound like this would be right up your alley! ;) I hope you get a chance to try it and that it becomes a new favorite. Thank you so much for stopping by!

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  5. This looks great. My kids typically request something with syrup for Sunday morning so I'll add this to the rotation! Visiting from Sweet Inspiration party.

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    1. Ah, yes, Victoria...the all-important syrup category on the food chain. ;) If you get a chance to make this recipe, I hope you love it as much as I do. Thanks for clicking over from Sweet Inspiration! LOVE your blog name, by the way!

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  6. Hi Elizabeth! We are definitely a food family! There is always food here and this would be a great Saturday or Sunday breakfast or snack ;) for us. I remember great weekend breakfasts being a kid and it's like that in my family now too! Thanks so much for linking up at Sweet Inspiration #3! Have a lovely weekend!!

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    1. Aw, it's lovely to meet another food-family mom! And I LOVE that you have memories from your childhood that you're now passing along to your own family. Really, that is the best. Because, as one of my favorite food writers, Ruth Reichl, says, "When you cook for people, they feel cared for." Truth, mama. Thank you so much for stopping by!

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  7. Eureka! I never thought of using almond extract in french toast to go with our nearly exclusive use of almond milk! What a fabulous idea! Lovely recipe - pinning!

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    1. Yay, Kim...glad you like the idea! I'm a bit addicted to almond extract and tend to add it to everything applicable. ;) Thanks so much for stopping by and for the pin!

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  8. "I'm convinced there are two kinds of families in the world: food families and non-food families." Yes!!! Love it. We can totally identify.
    And after reading the Sunday dinner rules and the Saturday morning breakfast, I'm certain our mothers must be kindred spirits. Eerily similar. :D

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    1. Oh, that's so great, Mary. I'd love to know more about your mom's and your family's "food rules"! My mom cooked A Proper Sunday Dinner every week of my life growing up that I can remember. I have failed miserably in that regard, but I do try to keep the Saturday-morning breakfast ritual alive. :)Thank you so much for taking time to visit!

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  9. This french toast looks amazing! I'm from a food family myself, I totally understand what you mean. My husband? He comes from a total non-food family! He is always surprised at our obsession with food :). I'm pinning, hope to make soon. Thanks for linking up at You Link It, We Make It. Hope to see you back tomorrow!

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    1. Well, no doubt your husband has many other wonderful qualities that make up for his being from a non-food family. But still! ;) Maybe you can help him come into the light. :) Thank you for hosting You Link It, We Make It!

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  10. Oh yum, I could totally go for a plate of these right now! Love this post, especially your food-tography :) Have a great day! xo

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    1. Hmmm, now that you mention it, Jess, I wouldn't mind a plate myself! ;) Thanks so much for stopping by and for your kind words!

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I'd love to hear from you! Feel free to tell me what you really think. Years ago, I explained to my then-two-year that my appointment with a counselor was "sort of like going to a doctor who will help me be a better mommy." Without blinking, she replied, "You'd better go every day." All of which is just to say I've spent some time in the school of brutal honesty!