Brioche French Toast With Apples

• 4 tablespoons butter
• 3 golden delicious apples, peeled, cored and sliced thick
• 4 tablespoons sugar
• 1 teaspoon fresh lemon juice
• 2 large eggs
• 1 1/2 cups milk
• 6 slices brioche, each about 3/4-inch thick
• 1/4 cup sliced almonds
• Confectioners' sugar

1. Heat two tablespoons of the butter in a heavy skillet.
2. Add the apples and three tablespoons sugar and cook over very high heat until the apples are lightly caramelized and tender but still hold their shape.
3. Sprinkle with lemon juice and set aside.
4. Beat the eggs and milk together in a shallow bowl.
5. Add the brioche slices one at a time, leaving each in the bowl long enough to become saturated.
6. As the slices are soaked, transfer them to a foil-lined baking pan big enough to hold them in a single layer.
7. Scatter half the almonds over the slices and lightly press them in.
8. Sprinkle with half a tablespoon of sugar.
9. Melt the remaining butter in a large skillet or a griddle.
10. Put the slices, almond-side down, in the skillet and cook over medium heat until lightly browned.
11. While the slices are cooking, scatter the remaining almonds and sugar on them, lightly pressing the almonds in.
12. Turn the slices when they have browned, to brown the second side.
13. Serve the slices while still warm, dusted with sifted confectioners' sugar, with the apples on the side.
14. If desired, the French toast and apples can be made in advance and reheated in a 200-degree oven.

butter, golden delicious apples, sugar, lemon juice, eggs, milk, almonds, confectioners

Taken from cooking.nytimes.com/recipes/8574 (may not work)