As the coffee brews and the bacon sizzles, this French toast bakes peacefully in the oven. Moreover, it can be assembled the night before you plan to serve it. And, you may use any jam or preserves you like. Apricot preserves or marmalade make delicious alternatives to the raspberry preserves.
Ingredients:
For the French Toast:
- 1 1/4 cups raspberry preserves
- Ten 4-by-4-by-1-inch-thick slices egg bread
- 1 1/4 cups whole milk
- 3/4 cup whipping cream
- 1/2 cup sugar
- 3 large egg yolks
- 3 large eggs
- For the Almond Syrup:
- 1 1/4 cups light corn syrup
- 4 teaspoons sugar
- 3/4 teaspoon almond extract
- 1/2 cup sliced almonds, toasted
- Confectioners’ sugar
Directions:
FOR THE FRENCH TOAST:
Butter 13 by 10-inch baking dish. Spread preserves evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, preserves side up and overlapping slightly.
Whisk milk and next 4 ingredients in a large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.
FOR THE ALMOND SYRUP:
Mix first 3 ingredients in a small bowl, stirring until sugar dissolves. Let stand at least 1 hour.
DO-AHEAD TIP: Can be made 1 day ahead. Cover and refrigerate.
Preheat oven to 350 degrees F.
Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with almonds and confectioners’ sugar; serve with almond syrup.
