Bee Sting French Toast

Prep: 20 mins

Cook: 35 mins

Difficulty: Intermediate

Servings: 4 Servings

In this recipe for Bee Sting French toast, the custard is made with honey instead of granulated sugar, and almond extract is added to the mix. Once thick slices of bread have drunk their fill, thinly sliced almonds are pressed onto the outside. The almonds turn golden-brown and crunchy when the French toast fries in the pan, which is a delicious contrast to the tender interior.

Ingredients

5 large eggs
1 1/2 cups whole milk, half-and-half, heavy cream, or a combination
1/2 cup honey
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon kosher salt
1 1/2 cups sliced almonds (about 5 ounces)
1 (14- to16-ounce) uncut challah, or brioche, cut crosswise into 3/4- to 1-inch-thick slices
4 tablespoons unsalted butter, divided plus more for serving
Powdered sugar and maple syrup, for serving

Instructions

Heat the oven to 200°F. Fit a wire rack inside a rimmed baking sheet.
Whisk 5 large eggs, 1 1/2 cups dairy of choice, 1/2 cup honey, 2 teaspoons vanilla extract, 1/2 teaspoon almond extract, and 1/2 teaspoon kosher salt together in a 9x13-inch baking dish until fully combined, no streaks of egg remain, and the honey is dissolved.
Place 1 1/2 cups sliced almonds in a wide plate or pie dish in an even layer. Working with 2 bread slices at a time, soak in the milk mixture, flipping once, until drenched but not falling apart, about 10 seconds per side. Lift the soaked bread and let the excess milk mixture drain off. Place the bread onto the plate of almonds and gently press so that almonds adhere to one side of the bread.
Melt 1 tablespoon of the unsalted butter in a large nonstick skillet or electric griddle over medium heat. Add as many bread slices, almond-side-down, as can fit in a single layer without overlapping. Cook until the bottoms are golden-brown and crisp, 2 to 3 minutes. Flip and cook until the second side is browned, 2 to 3 minutes. If the almonds get too dark, reduce the heat to medium-low. If not serving right away, transfer to the prepared baking sheet and keep warm in the oven.
Remove any almond slices left in the pan. Cook the remaining almond-topped bread slices, melting 1 tablespoon unsalted butter in the pan before each batch. Serve with powdered sugar and maple syrup.