Brioche brushed with almond cream, soaked in custard, pan-fried to golden and topped with toasted sliced almonds and powdered sugar.
# What You'll Need:
→ Bread
01 - 8 thick brioche slices, about 1 inch each
→ Almond cream
02 - 1/2 cup (1 stick) unsalted butter, softened
03 - 1/2 cup granulated sugar
04 - 1 cup almond flour, finely ground
05 - 2 large eggs
06 - 1/2 teaspoon almond extract
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt
→ Soaking mixture
09 - 1 cup whole milk
10 - 2 large eggs
11 - 1 tablespoon granulated sugar
12 - 1/2 teaspoon vanilla extract
13 - Pinch of salt
→ Topping
14 - 1/2 cup sliced almonds
15 - Powdered sugar, for dusting
→ For cooking
16 - 2 tablespoons unsalted butter
# Directions:
01 - In a medium bowl, beat the softened butter and granulated sugar until pale and aerated. Add almond flour, eggs, almond extract, vanilla and a pinch of salt; blend until a smooth, spreadable cream forms.
02 - Whisk together the milk, eggs, tablespoon of sugar, vanilla and a pinch of salt in a shallow dish until homogenous.
03 - Spread a generous layer of almond cream on one side of each brioche slice, then place the slices almond-cream side up.
04 - Gently dip each slice, cream side up, into the soaking mixture so both faces absorb liquid—about 15 seconds per side—keeping the cream layer intact.
05 - Warm a large nonstick skillet or griddle over medium heat and add 1 tablespoon of butter. Arrange the soaked slices cream side up and cook 2–3 minutes per side, or until golden and the almond cream is set; work in batches and add remaining butter as needed.
06 - While the slices cook, toast the sliced almonds in a dry skillet over medium heat, stirring constantly for 2–3 minutes, until fragrant and golden; remove from heat to prevent burning.
07 - Plate the warm slices, scatter toasted almonds over the top and dust lightly with powdered sugar. Serve immediately with maple syrup or whipped cream if desired.
