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Plate of French toast topped with berries

Almond-Crusted Lemon French Toast


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Serves
4-6

Ingredients

Custard:
8 large eggs
1 C heavy cream
½ C whole milk
½ tsp vanilla extract
1 C (8 oz) Bonne Maman lemon curd
¼ C granulated sugar
1 tsp freshly grated lemon zest
¼ tsp kosher salt

Almond Crust:
2 ½ C sliced almonds
2 Tbsp granulated sugar
¼ tsp kosher salt 
2 C Special K cereal or your favorite cereal “flakes”
1 tsp freshly grated lemon zest

French Toast:
1 loaf sliced brioche (about 12 slices)
Unsalted butter and canola oil as needed for cooking
2–4.9 oz La Fermiere French Yogurt, vanilla or lemon, or your favorite rich yogurt
Maple syrup, if desired
3 C assorted fresh berries for serving
½ C sliced almonds

Directions

To make the custard, place the zest, sugar and salt into a large mixing bowl and stir together until the sugar is fragrant. Whisk in the lemon curd and eggs until evenly combined. Whisk in the cream, milk and vanilla. Mixture may be made and refrigerated overnight. 

To prepare the almond crust, combine the almonds with the sugar, lemon zest, salt and 1 ½ C of the cereal in a food processor with a metal blade. Pulse until the almonds are broken down into pieces a little smaller than ½". Dump the mixture into a shallow pan or bowl and add the remaining cereal. Crush lightly by hand to break up the flakes a bit—you want a mixture where the largest pieces are just smaller than ½" but not all ground too finely. May be made several days ahead and stored airtight until needed.

Lay out the bread slices on a rack and allow to dry for an hour or two before using. This can be done a day ahead and then store in a bag until ready to assemble the toast. Preheat oven to 350˚F. Place the almonds on a parchment-lined pan and toast for 6–7 minutes until lightly golden. Set aside to cool (may be toasted 2–3 days in advance and stored in an airtight container at room temperature). 

At least 1 hour before you plan to cook the toast, soak the dried bread in the custard mixture until fully absorbed (allow at least 30–40 minutes). Carefully lift each soaked slice of bread and lay it onto the crust mixture. Flip over and sprinkle a little additional crust mixture on top, then press to help the coating adhere. Transfer to a parchment-lined pan and repeat until all slices are coated. 

Preheat a large nonstick skillet over medium-high heat then add 1 Tbsp each oil and butter to the pan. Add two slices of toast to the pan and reduce heat to medium. Cook for 2–3 minutes until golden on the first side. Flip and cook until golden on both sides. Transfer to a parchment-lined sheet pan, wipe out any dark bits of coating, add more butter and oil and repeat until all slices are cooked and golden on both sides. Place the toast into the preheated oven for about 5–7 minutes, until puffed and heated through. Serve immediately, spooning yogurt and berries onto each serving and garnishing with some of the toasted almonds. Serve with maple syrup on the side if desired.