Almond Poppy Seed French Toast

Almond Poppy Seed French Toast is simple, stunning and delicious! In this recipe, thick slices of bread are dipped in an almond poppy seed egg mixture and griddled until golden with buttery crisp edges. Serve with salted butter, maple syrup and toasted sliced almonds.

Yields approximately 6 (3-piece) servings depending on the bread being used.

Course Breakfast & Brunch

Cuisine American

Keyword almond, breakfast recipe, brunch recipe, easy, lemon poppy seed

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 366

Author Laurie McNamara

Equipment

Presto 7072, Black Slimline Griddle, 22"

Ingredients

3 large eggs
2 tablespoons poppy seeds
1 tablespoon sugar
1/2 teaspoon almond extract or more to taste
1/2 teaspoon pure vanilla extract
1 cup milk
16 to 18 slices thick sliced bread maybe less if using challah
3 tablespoons butter for griddle

FOR SERVING (optional):

salted butter
pure maple syrup
toasted sliced almonds
powdered sugar

US Customary - Metric

Instructions

Place a wire cooling rack into a large rimmed baking sheet.
In a large shallow dish, add eggs, poppy seeds, sugar and both almond extract and vanilla extract. Whisk well to combine. Pour in the milk and whisk well to incorporate.
Before each slice of bread, give the egg mixture a whisk before dipping the bread on both sides. This helps disperse the poppy seeds throughout the custard because they do like to sink.
Dip each side of the brad and allow the excess liquids to drip off back into the bowl. Place the custard soaked bread onto the wire rack and repeat with the remaining slices of bread.
Preheat your griddle to 325°F (or 160℃).
Once preheated, melt a tablespoon of butter over the skillet and work in batches cooking the French toast for 3 to 4 minutes. Carefully flip and continue to cook for an additional 3 to 4 minutes or until nicely golden brown.
Note: I always have to adjust the heat on my griddle as needed to avoid burning.
Once the first batch has been griddled, serve immediately or transfer to a large rimmed baking sheet and keep warm in a low oven and repeat with buttering the griddle and cooking the remaining slices of bread.
This may take up to 3 batches or more depending on the size of your griddle
Serve spread with butter, drizzle with maple syrup and topped with toasted sliced almonds and powdered sugar.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Note: The nutritional information is for the French toast ONLY and does not include toppings like butter, maple syrup and toasted almonds etc.

Nutrition