I am not a big French Toast person. In fact, I am very weird when it comes to French Toast. I like french toast sticks but do not like the real French Toast (don’t judge me). The difference, to me, is that French Toast is to “eggy”. But I know that there is a lot of potential in the dish of French Toast. I just needed to find out what would work best for me. So I thought that if I could find a way to make French Toast where the first bite isn’t too “eggy” then I would be okay. And then, like a dark cloud bringing thunder, it came to me; Why not coat the French Toast with something?! I tried the French Toast with the coated Corn Flakes, which is good, but there is something about the flavor of that combination that leaves room for improvement. So I tried almonds. I really like the almond flavor and I thought that French Toast shouldn’t be any different. And WHA-LA I created Almond Crusted French Toast.
A few things that I learned about this dish, remember that I am new foodie, I used raw almonds but I think that honey roasted almonds would have been better. Also, I think I should have ground up the almonds a bit more. Secondly, I think that honey roasted almonds would have been good, but pecans might be better. It just depends on which nutty flavor you prefer the most. I will be trying pecans next time. Third, maple syrup on this dish served warm gave it the right type of sweetness that it needed. What I also did was serve it with berries. With every bite I would have a piece of a berry in it so I could taste the French Toast and berry taste joined, MAGNIFICENT! So I think next time I will make a homemade berry syrup and serve it with that. Lastly, do not cook the sides of the French Toast too long, because then you will get this slight burnt taste too it. It wasn’t too overpowering but I would just flip back and forth so one side doesn’t burn. Here is the recipe. Tell me about he alterations you made, if any, and how you like this dish.