Almond French toast with ice cream


  • 12 slices of brioche
  • 5 eggs
  • 25cl of milk
  • 95g of sugar
  • 30g of flaked almonds
  • 95g of butter
  • 50cl of vanilla ice cream


  • Empty the milk into a pan and add the sugar. Bring to a boil.
  • Whisk the eggs in a bowl. Pour the warm milk into another, separate bowl.
  • Melt a little butter in a frying pan. Quickly dip and then remove two slices of brioche into the milk and then into the whisked egg.
  • Next place them in the frying pan, dusting them with the flaked almonds.
  • Remove once both sides are golden.
  • These first two are done, so place them on a dish and wipe off the surface of the frying pan with a paper towel.
  • Repeat the procedure using two more slices of brioche, always being sure to firstly melt a little butter each time.
  • Distribute and arrange the brioche slices on plates to your liking, then add a scoop of vanilla ice cream and serve.

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