Time needed: <\/span>30 minutes<\/p>This stuffed baked French toast combines an almond paste filling with a delicate orange custard and crispy topping. <\/p>
- Pregame<\/strong>
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.<\/p> <\/li>
- Mix<\/strong>
Add the almond paste, two eggs, and powdered sugar to a blender or mixer and beat until smooth. <\/p> <\/li>
- Custard<\/strong>
Add the remaining egg, milk, almond extract, orange juice, and sugar to a bowl and mix to combine.<\/p> <\/li>
- Dip<\/strong>
Dip the first four pieces of bread into the custard mixture and lay out onto the prepared baking sheet. <\/p> <\/li>
- Fill<\/strong>
Divide the almond filling between the four slices of bread. <\/p> <\/li>
- Top<\/strong>
Dip the remaining four slices of bread into the custard and top off your French toast. Sprinkle the sliced almonds over the top. <\/p> <\/li>
- Bake<\/strong>
Allow the bostock to bake for 10 minutes or until the edges are lightly golden brown.<\/p> <\/li>
- Serve<\/strong>
Let cool for ten minutes. Garnish with powdered sugar and serve with maple syrup if desired. Enjoy!<\/p> <\/li><\/ol><\/div>\n\n\n\n
Variations<\/h2>\n\n\n\n
This recipe is completely Gluten Free and Dairy Free. However, you can use your favorite regular bread and dairy milk for this recipe. <\/p>\n\n\n\n
Substitutions<\/h2>\n\n\n\n
Almond extract gives this stuffed French toast extra flavor. However, if you don’t have almond extract you can replace it with vanilla extract. <\/p>\n\n\n\n
Skip heating up the griddle and make this Almond French Toast “Bostock”. Baked French toast makes it easy to make multiples at a time. You only need a few special tools.<\/p>\n\n\n\n
\n- Baking Sheet<\/strong><\/li>\n\n\n\n
- Parchment Paper<\/strong><\/li>\n\n\n\n
- Mixing Bowl<\/strong><\/li>\n\n\n\n
- Blender<\/strong><\/li>\n<\/ul>\n\n\n\n
Top Tip for Almond French Toast “Bostock”<\/h2>\n\n\n\n
If you don’t have almond paste you can make your own. Add equal portions of blanched almonds and powdered sugar to a blender, 1 1\/2 cups each, along with an egg white. Blend until it is smooth. You can keep it refrigerated for up to a month and also freeze it. It will last in the freezer for three months.<\/p>\n\n\n
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