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Almond Bear Claw French Toast

Almond Bear Claw French Toast

This bakery-inspired french toast layers buttery brioche with a sweet almond filling, then griddles it until golden and custardy. Sliced almonds, powdered sugar, and warm maple syrup give it the flavor of a classic bear claw pastry in breakfast form.

Prep: 20 min · Cook: 20 min · Total: 40 min · Serves: 4

Ingredients

  • 0.25 cup maple syrup (warm)
  • 0.25 cup sliced almonds (lightly toasted)
  • 4 each large eggs (beaten)
  • 2 tbsp powdered sugar (for serving)
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter (softened)
  • 0.75 tsp almond extract (divided)
  • 0.5 cup almond flour
  • 8 slices brioche bread (1-inch thick)
  • 2 tbsp unsalted butter (for the skillet)
  • 3 tbsp granulated sugar (divided)
  • 0.125 tsp fine salt
  • 0.75 cup whole milk
  • 0.25 cup heavy cream
  • 0.5 tsp ground cinnamon

Instructions

  1. Heat a dry 12-inch nonstick skillet over medium heat, add the sliced almonds, and toast them for 3-4 minutes, shaking the pan often, until they smell nutty and are lightly golden; transfer them to a small bowl so they do not burn.
  2. In a medium bowl, stir the almond flour, 2 tbsp granulated sugar, 2 tbsp softened unsalted butter, and 0.5 tsp almond extract with a silicone spatula for about 1 minute, until the mixture forms a spreadable almond paste.
  3. Lay the 8 slices of brioche bread on a cutting board, spread the almond paste evenly over 4 slices, and top each with a second slice to make 4 sandwiches, pressing gently so the filling reaches the edges without squeezing out.
  4. In a 9-by-13-inch baking dish, whisk the beaten large eggs, whole milk, heavy cream, remaining 1 tbsp granulated sugar, vanilla extract, remaining 0.25 tsp almond extract, ground cinnamon, and fine salt for 1-2 minutes, until the custard is smooth and no streaks of egg remain.
  5. Place the brioche sandwiches in the custard in a single layer and soak them for 2 minutes on the first side, until the bread absorbs some liquid but still holds its shape.
  6. Use a wide spatula to turn the sandwiches over in the baking dish and soak the second side for 2 minutes, then lift each sandwich briefly to let excess custard drip back into the dish.
  7. Heat a 12-inch nonstick skillet or griddle over medium-low heat for 2 minutes, then melt 1 tbsp of the unsalted butter for the skillet until foaming but not browned.
  8. Add 2 soaked brioche sandwiches to the skillet and cook for 4-5 minutes on the first side, adjusting the heat if needed, until the bottoms are deep golden brown and the edges look set.
  9. Turn the sandwiches with a wide spatula and cook for 4-5 minutes on the second side, until the centers are hot and the egg custard reaches 160°F (71°C) on an instant-read thermometer.
  10. Transfer the cooked French toast to a rimmed baking sheet and keep it warm in a 200°F (93°C) oven while you melt the remaining 1 tbsp unsalted butter in the skillet and cook the remaining 2 sandwiches the same way, 4-5 minutes per side.
  11. Let the French toast rest on the baking sheet for 2 minutes so the almond filling settles, then cut each sandwich diagonally with a serrated knife.
  12. Arrange the French toast on plates, sprinkle with the toasted sliced almonds and powdered sugar, and serve immediately with warm maple syrup while the exterior is crisp and the center is custardy.

Nutrition (per serving)

  • Calories: 835
  • Protein: 23 g
  • Fat: 47 g
  • Carbohydrates: 82 g
  • Fiber: 5 g
  • Sugar: 33 g
  • Sodium: 455 mg

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