30-Minute Almond-Crusted French Toast with Nutmeg
Golden-brown French toast with a crispy almond coating and warm spice notes. The custard-soaked bread gets double-dipped in sliced almonds for textural contrast and nutty flavor. Serve warm with maple syrup, fresh berries, or whipped cream for breakfast or brunch. This version skips breadcrumbs entirely, relying on whole sliced almonds for a chunkier, more indulgent crust.
Ingredients
- 8 slice bread
- 5 whole eggsflax eggs3 tablespoons ground flax + 9 tablespoons waterveganeggs-free
binding power similar but texture slightly denser
Full guide → - ½ cup half and half
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon ground nutmegground cinnamon1:1spice
warmer cinnamon notes
- 2 cup sliced almonds
Instructions
- 1
Heat skillet or non-stick pan over medium heat.
- 2
Whisk eggs, half and half, vanilla extract, almond extract, and ground nutmeg in a medium bowl until combined.
- 3
Pour sliced almonds into another medium bowl.
- 4
Dip bread slice into egg mixture, coating both sides, then press into almonds, coating both sides thoroughly so almonds adhere.
- 5
Place bread on griddle and cook until golden brown on first side, about 3 minutes.
- 6
Flip and cook second side until golden brown, about 3 minutes.
- 7
Transfer to plate and top as desired.
Tips
Press almonds firmly into the custard-coated bread so they stick during cooking; wet hands help the pressing process.
Keep finished toast warm on a low oven while cooking remaining slices to serve all at once.
Good to Know
Refrigerate leftover toast in an airtight container up to 2 days. Reheat in a 350F oven for 5-7 minutes until warm.
Prepare egg mixture up to 4 hours ahead; cover and refrigerate. Toast almonds the morning of serving for best crunch.
Warm with maple syrup, fresh berries, whipped cream, honey, or powdered sugar.
Common Mistakes
Dip bread too briefly to avoid insufficient custard coating and dry toast interior.
Press almonds gently but firmly to avoid crushing them and losing texture.
Avoid medium-high heat to prevent almond burning while bread stays underdone inside.
Substitutions
Dairy-Free Swaps
mimics fat content of half and half
Full guide →Vegan Options
binding power similar but texture slightly denser
Full guide →Gluten-Free Swaps
General Alternatives
FAQ
Can I make this with day-old bread?
Yes, day-old bread works better than fresh because it absorbs custard without falling apart. Fresh bread is too soft and may tear when dipping.
What if almonds slide off during cooking?
Press harder when coating, use slightly beaten eggs for better adhesion, and avoid moving toast around on the griddle once it lands.
How long can I keep cooked toast?
Refrigerate up to 2 days in an airtight container. Reheat in a 350F oven for 5-7 minutes until warm. Texture is best eaten fresh.