Almond and Orange Blossom French Toast with Berries and Coconut Whipped Cream – need I say more? This recipe is elegant enough for brunch, Mother’s Day, Easter or anytime you want something a little extra special.
I love French Toast, but haven’t made it in recent years after I became gluten sensitive thinking that it wouldn’t taste as good using gluten free bread. But after having gluten free French Toast at Food for Thought on a recent trip to Williamsburg back in September, I changed my mind and was inspired to make it again.
Today, I made Almond and Orange Blossom Frech Toast with Berries and Coconut Cream. After seeing Ally’s Almond Crusted French Toast on Ally’s Kitchen blog post last week, I decided to steal that idea and crust our toast with almonds as well. I’ve never had it that way before and it was really delicious!
Almond and Orange Blossom French Toast with Berries and Coconut Whipped Cream
Yields 2 servings
4 slices of gluten free bread (I used Udi’s brand)
2 tablespoons butter, grass fed
1 egg, beaten
1/2 cup heavy whipping cream (or milk or nut milk)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon orange blossom extract
1/2 cup almonds (grind in food processor)
2 teaspoons light brown sugar
4-6 Strawberries, sliced (for garnish)
1/2 cup organic fresh raspberries (for garnish)
1/2 cup Coconut Whipped Cream (for garnish)
For French Toast:
In medium bowl, whisk together the egg, heavy whipping cream, cinnamon, vanilla, almond and orange blossom extracts.
On a plate, mix brown sugar and ground almonds together.
Dip slices of bread in egg mixture. Make sure you coat all sides and edges. Let excess drip off. Dip sides of bread into ground almond mixture.
Melt butter in large skillet over medium heat.
Place bread slices in skillet and cook a few minutes on each side until golden brown. Do not crowd the pieces of bread.
In a medium bowl, mix raspberries and strawberries and set aside.
For Coconut Whipped Cream:
To coconut whipped cream (see recipe here) add 1/2 teaspoon each of almond and orange blossom extracts.
To serve, plate French Toast. Top with berries, coconut whipped cream and drizzle with maple syrup. Enjoy!