# Components:
→ Bread
01 - 8 thick slices brioche (about 1 inch thick)
→ Almond cream
02 - 1/2 cup unsalted butter, softened
03 - 1/2 cup granulated sugar
04 - 1 cup almond flour, finely ground
05 - 2 large eggs
06 - 1/2 teaspoon almond extract
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt
→ Soaking mixture
09 - 1 cup whole milk
10 - 2 large eggs
11 - 1 tablespoon granulated sugar
12 - 1/2 teaspoon vanilla extract
13 - Pinch of salt
→ Topping
14 - 1/2 cup sliced almonds
15 - Powdered sugar, for dusting
→ For cooking
16 - 2 tablespoons unsalted butter
# Method:
01 - Beat the softened butter and granulated sugar in a medium bowl until pale and airy. Add the almond flour, eggs, almond extract, vanilla and a pinch of salt; mix until smooth and homogenous.
02 - Whisk together the milk, eggs, tablespoon of sugar, vanilla and a pinch of salt in a shallow dish until evenly combined.
03 - Evenly spread a generous layer of the almond cream over one side of each brioche slice, taking care to keep the layer intact.
04 - Working gently, dip each brioche slice into the soaking mixture with the almond-cream side facing up; let each side absorb the liquid for about 15 seconds. Handle slices carefully to avoid tearing.
05 - Warm a large nonstick skillet or griddle over medium heat and add 1 tablespoon of the butter, allowing it to foam but not brown.
06 - Place the soaked slices, almond-cream side up, in the skillet and cook 2 to 3 minutes per side until deeply golden and the almond cream has set. Work in batches as needed, adding the remaining butter between batches.
07 - While the bread cooks, toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 2 to 3 minutes.
08 - Top the warm toasts with the toasted sliced almonds and dust lightly with powdered sugar. Serve immediately with maple syrup or whipped cream if desired.
