![]() If your bread is fresh it’s always a good idea to dry it out a bit first, which will allow the bread to absorb more of the custard without getting soggy. If you want to maximize the crispness, add 1 tablespoon sugar to the custard and then sprinkle a little more on both sides before placing it in the skillet. ![]() You probably don’t even need the powdered sugar and syrup on top (though I can’t pass up an opportunity for a good pour shot). That said, the sugar-less custard doesn’t get quite as crispy when cooked, but in this case I opted for a balanced sweetness over a crispier exterior. Unlike some of my other French toast recipes (hello boozy caramel and horchata, I did not add any additional sugar to the custard, since the almond filling is plenty sweet on its own. Top with remaining slices to form sandwiches.ĭip assembled French toasts into an egg and milk custard, letting it soak for 5 seconds on each side.įlip to soak both sides with the custard.Īrrange on a nonstick skillet coated with butter, then cook until golden brown on the bottom.įlip and cook another 2-3 minutes more until both sides are golden brown, then transfer to the oven to finish. Spread the almond frangipane filling onto half of the bread slices. The whole almond-stuffed sandwich is then dipped in the custard and then pan-fried like a grilled cheese. This recipe is a bit easier to assemble, since the almond filling is more than sticky enough to adhere two pieces of bread together. So more of a bread pocket than a sandwich. In both of those cases I cut a thin slit in a thick slice of brioche bread, and spread the filling inside that. In fact I have a stuffed French toast recipe in both of our cookbooks (one is cookie dough-stuffed, obviously, with a savory lasagne-stuffed French toast in Breakfast for Dinner). From marzipan stuffed cookies to marzipan layered brownies, marzipan swirled ice cream to m arzipan studded apple pie, it should be obvious to you that I absolutely love anything and everything almond. This isn’t the first time I’ve stuffed something with marzipan. The filling could also be described as a frangipane-like, which is an almond custard used in fruit tarts and other baked goods (though frangipane usually starts with almond flour rather than almond paste). The filling is similar to that of an almond croissant when it’s cooked it gets wonderfully gooey but still retains that distinct almond flavor (there’s no denying this recipe is plenty almondy even without any added extract). At least here in the States, what is sold as marzipan and almond paste are two different things (in Europe good quality marzipans are much more prevalent, unlike the dried out, overly sweet stuff we’re stuck with here). But that doesn’t sound nearly as appealing as marzipan-stuffed, does it? In reality almond paste is a more rustic version of marzipan, marzipan being a sweeter and more finely textured almond paste. ![]() Yes, I’ve called it marzipan-stuffed French toast, but if you want to nit pick, almond paste-stuffed would be the technically correct name. Topped with toasted almonds, a dusting of powdered sugar and a drizzle of maple syrup, it’s the perfect brunch recipe you never knew you needed. What’s not to love: a creamy almond filling sandwiched between two thick slices of buttery brioche, then soaked in an egg and milk custard and pan-fried for a perfectly golden brown and crispy finish. The creamy almond filling is similar to what you’d find in the middle of an almond croissant, soft and gooey and bursting with almond flavor. If you love the flavor of marzipan, this stuffed French toast is right up your alley. ![]() Two thick slices of buttery brioche with a layer of creamy marzipan spread in between, it takes Brunch to an entirely new level. Talk about starting the day off right, this decadent marzipan-stuffed French toast is an almond lover’s delight.
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