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Marzipan-Stuffed French Toast Recipe

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4.2 from 82 reviews

This Marzipan-Stuffed French Toast recipe combines the rich, buttery flavor of brioche with a sweet almond paste filling, topped with toasted almonds and optional powdered sugar and maple syrup. Perfect for an indulgent breakfast or brunch, it features a crisp exterior with a luscious, nutty center.

Ingredients

For the French Toast:

  • 8 thick slices brioche bread
  • 1 tablespoon butter (for almond paste mixture)
  • Butter (as needed for cooking)
  • 3 large eggs
  • 3/4 cup whole milk
  • 1 large egg (lightly beaten, for almond paste)
  • pinch of salt

For the Filling and Topping:

  • 5 oz almond paste (broken into pieces)
  • 1/2 cup sliced almonds
  • confectioners’ sugar (optional, for topping)
  • maple syrup (optional, for topping)

Instructions

  1. Preheat and Toast Bread: Preheat your oven to 300°F (150°C). Place the brioche slices on a baking sheet in a single layer. Bake for about 5 minutes to slightly dry out and toast the bread without browning. This step can be skipped if the bread is already somewhat stale.
  2. Toast Almonds: Spread the sliced almonds evenly on a separate baking sheet. Bake in the oven for 3 to 5 minutes until they become toasty and just begin to brown. Remove and set aside.
  3. Prepare Almond Paste Mixture: In a microwave-safe bowl, soften the almond paste and butter together using short bursts in the microwave, being careful not to melt the butter. Mix them thoroughly by hand or with a stand mixer until smooth. Add a pinch of salt and beat in the lightly beaten egg until the mixture becomes a smooth, spreadable paste.
  4. Preheat Skillet: Heat a large non-stick skillet over medium-high heat to prepare for frying the French toast sandwiches.
  5. Assemble Sandwiches: Spread a quarter of the almond paste mixture evenly onto four slices of the toasted brioche bread. Top each with another bread slice to form a sandwich. Press lightly to adhere the layers.
  6. Make Egg Batter: In a shallow dish, whisk together the 3 large eggs and 3/4 cup whole milk until well combined.
  7. Dip Sandwiches: Dip each sandwich into the egg batter, soaking one side for 5 to 10 seconds, then flipping and soaking the other side for the same amount of time. For larger skillets, dip only as many sandwiches as fit at a time.
  8. Cook Sandwiches: Lightly butter the preheated skillet to prevent sticking. Place the batter-soaked sandwiches in the skillet with space around them to allow easy flipping. Cook each side for 2 to 3 minutes or until golden brown. Transfer cooked sandwiches to a baking sheet.
  9. Repeat Cooking: Continue dipping and cooking the remaining sandwiches using the same process until all are cooked.
  10. Keep Warm: Place the baking sheet with the cooked French toast back into the 300°F oven for 5 to 10 minutes to heat through before serving.
  11. Serve: Transfer the French toast to serving plates. Sprinkle with the toasted sliced almonds, dust with confectioners’ sugar if desired, and drizzle with maple syrup to taste.

Notes

  • If using older or slightly stale brioche, the initial toasting step can be omitted.
  • Microwaving almond paste with butter softens it for easier spreading but avoid melting the butter fully.
  • Use a shallow dish wide enough to dip the sandwich evenly in the egg and milk mixture.
  • Use a non-stick skillet to prevent sticking and ensure easy flipping of the sandwiches.
  • Warming the cooked French toast in the oven helps keep it crisp and warm before serving.
  • Adjust cooking times slightly depending on your stovetop heat and skillet thickness.
  • Optional toppings like confectioners’ sugar and maple syrup add sweetness but can be omitted according to preference.

Find it online: https://justsosavory.com/marzipan-stuffed-french-toast-recipe/