almond toasted brioche
Almond Toasted Brioche
via Food and Wine
1 3/4 C sliced blanched almonds
1/2 C granulated sugar
2 large eggs, at room temp
4 Tbl unsalted butter, softened
1/2 tsp pure almond extract
1/4 C plus 2 Tbl whole milk
6 1" thick slices of brioche, cut from a 1 pound loaf
Confectioner's Sugar, for Sprinkling
Preheat the oven to 375. In a food processor, combine 2 cup of the almonds with the granulated sugar and process until powdery, about 2 minutes. Add the eggs, 2 Tbl of the butter and the extract and process until creamy, about 2 minutes. With the food processor on, add the milk and process until blended. Transfer custard mixture to a shallow baking dish.
Spread the remaining 2 Tbl of butter evenly on one side of each slice of brioche. Dip the unbuttered sides of the brioche into the custard and transfer to a baking sheet, custard side up. Spoon any remaining custard over the bread and sprinkle with the remaining 1/4 c of sliced almonds. Bake the almond brioche for about 20 minutes, until the bottom is golden and crisp and the almonds are lightly browned. Transfer the brioche to plates and dust lightly with confectioner' sugar.