This treat is best described as a happy mix of a ‘souped-up’ almond french toast and a buttery almond croissant – lots of flavor minus the heavy work! I’ve made this treat for friends and family as a dessert, after dinner, and it was VERY WELL received. Share the love and make breakfast dishes like this for dinner! Underneath the crunchy almond topping is a layer of moist frangipane followed by a light coating of strawberry jam, and last but not least, the fluffy brioche bread. Multi-dimensional yum!
Level of Difficulty: Easy
Almond and Jam Brioche
2 cups of sliced almonds, divided
½ cup sugar, divided
1 stick (113g) room temperature butter
2 tablespoons cream or milk
½ teaspoon almond extract
¼ teaspoon cinnamon
About ½ cup strawberry (or other flavor) jam
8 slices of thick-cut brioche bread
Preheat oven to 350 degrees. In a food processor, add 1 cup almonds and ¼ cup sugar. Whirl till mixed and transfer to a bowl. In the same food processor, blend the butter and the remaining ¼ cup sugar till smooth. Add the egg, milk, almond extract, cinnamon and blend. Add the butter mixture to the almonds and sugar in a bowl and mix by hand till well incorporated. Line a baking sheet with parchment paper and spread about 1 tablespoon of jam followed by about 2 tablespoons of almond paste on each slice of brioche. Sprinkle them with the remaining sliced almonds (about 2 tablespoons each) and bake till the surface is golden, about 20 minutes. Any extra almond paste can be refrigerated and used on crepes or topping for muffins! This treat was adapted from a sunset.com recipe.