French Toast Amandine

• 6 large eggs
• 1/2 cup whole milk, cream or half and half
• 2 tablespoons white sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 1 loaf thick-sliced brioche, challah or country bread
• 1 cup sliced almonds
• 4 to 6 tablespoons unsalted butter, ideally clarified or high-fat.

1. Preheat oven to 200.
2. Whisk together eggs, milk (or cream or half and half), sugar, salt and vanilla extract.
3. Lay bread in a baking pan, and pour egg mixture over top.
4. Let sit 3 minutes, then turn slices over, making sure egg mixture has covered slices, with no dry spots
5. Spread sliced almonds on a baking sheet, and put soaked bread slices on top.
6. Press to adhere, then turn and repeat on other side; sprinkle with almond slices as needed.
7. One side will be more crusted; cook that side first (and serve facing up).
8. Put some of the butter into a skillet placed over medium-high heat; when its hot, add bread slices in batches, cooking until theyre golden brown and crisp, a few minutes per side.
9. Transfer finished toasts to a platter, and place in oven to keep warm.
10. Repeat with remaining butter and bread.
11. Serve finished toasts with fruit compote, maple syrup or (and!)
12. a dusting of confectioners sugar.

eggs, milk, white sugar, kosher salt, vanilla, country bread, almonds, unsalted butter

Taken from cooking.nytimes.com/recipes/1016408 (may not work)