Ingredients
The following ingredients have 8 Servings
- 8 1-inch-thick slices brioche bread
- 1/2 cup sliced almonds
- 4 large eggs
- 1 cup horchata*
- 2 tablespoons sugar, plus more for sprinkling
- 1/2 teaspoon cinnamon (or to taste, more if using a horchata without any added cinnamon)
- 1/2 teaspoon vanilla extract
- pinch salt
- 2 tablespoons butter, for cooking
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon cinnamon
- maple syrup
Instruction
- Preheat oven to 350 degrees F. Arrange bread slices on a foil-lined baking sheet in a single layer. Bake for 5 minutes or until bread is slightly dried out and toasted, but not yet starting to brown.Spread almonds in a single layer on a baking sheet. Bake for 2 to 3 minutes or until fragrant and just starting to darken (be careful as these suckers will be fine one second and burnt the next.) Set aside.To prepare batter, whisk together eggs, horchata, sugar, cinnamon, vanilla, and salt. Pour into a shallow baking dish (a small-ish casserole dish is usually perfect for this).Preheat a large non-stick skillet over medium-high heat.Dip bread slices into batter, working one batch at a time (so if your pan can fit 2 slices, only dip 2 slices at once). Let soak for 10 to 15 seconds then flip and soak other side for another 10 to 15 seconds.Add 1/2 tablespoon butter to skillet, it should sizzle upon hitting the pan (if it doesn’t, the pan isn’t hot enough).Gently lift bread slices out of batter, letting excess drip off. Place into hot skillet. Cook for 2 to 3 minutes per side or until golden brown, then flip and cook for 2 to 3 minutes more. Transfer to a foil-lined baking sheet lightly sprayed with cooking spray. Repeat with remaining slices.Once all slices are cooked, transfer baking pan to oven (still set to 350 degrees F) and cook for 5 to 10 minutes or until heated through.In a small bowl, whisk powdered sugar with 1/4 teaspoon cinnamon.Transfer slices to serving plates. Dust with cinnamon sugar, sprinkle with toasted almonds, and drizzle with maple syrup.
