Shelly's Recipe

Smothered Berry French Toast with Almond Crunch

Category: French Toast

Makes: 5 to 6 servings

Almond Crunch (see recipe)
Berry mixture (see recipe)
8 eggs
1/2 cup whole milk
2 tablespoons sugar
1 teaspoon vanilla extract
Pinch of kosher salt
1/2 cup (1 stick) butter (about) to cook French toast (divided)
10 to 12 slices of your favorite bread (see note)
Powdered sugar for garnish
Whipped cream or ice cream for garnish

Almond crunch:
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/3 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup slivered almonds

Berry mixture:
1 container or package (10 ounces) frozen, unsweetened strawberries, thawed
1/4 cup sugar
1 to 2 pints assorted fresh berries

Make almond crunch and berry mixture. Set aside.

To make batter: Combine eggs, milk, sugar, vanilla and salt and mix well. Keep chilled until ready to use.

To assemble: Place a large non-stick pan or griddle over medium heat. Add about a tablespoon of butter to the pan. Simultaneously, dip 2 to 3 slices of bread in the egg mixture, making sure it absorbs a good amount of it. Fry the slices on one side until golden and they begin to puff. Add more butter to pan (about a tablespoon), turn over and finish second sides. Fry remaining bread in batches, adding more butter with each slice.

For each serving: Place two pieces of hot French toast on a warm plate. Spoon berry mixture over the toast and top with the almond crunch. Dust with powdered sugar and serve with whipped cream or ice cream. Note: The restaurant uses Texas toast.

Almond crunch: In bowl of electric mixer, cream butter with sugars. Add egg and vanilla and mix until incorporated.

In a separate bowl, combine flour with remaining dry ingredients and add to butter mixture. Mix until well combined. Mixture should look like soft cookie dough. Stir in almonds.

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Spread mixture over cookie sheet, breaking it up slightly if needed so it is in little clumps. Bake in preheated oven 10 minutes or until golden and crisp. Remove from oven and cool, and then crumble into bite-sized chunks. Store in an airtight container until ready to use.

Note: You may have extra topping. It can be stored in an airtight container or a zipper-lock bag. You can also use extra on each serving of French toast.

Berry mixture: In a blender, puree strawberries and sugar. Strain through a mesh strainer to remove most of the seeds.

About 20 minutes before making the toast: Combine strawberry mixture with fresh berries. Store at room temperature.