Baked Almond French Toast

So I made this recipe a while back and it was loved by everyone young and not so young....lol....

Baked Almond French Toast

Ingredients

For : French Toast

- 1 long soft Italian loaf bread
- 3 large eggs
- 2 cups of milk
- 4 tablespoons unsalted butter ( melted)
- 4 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pure almond extract

For Topping:

- 1 large egg white
- 3 tablespoons sugar
- 3/4 cup sliced almonds
Accompaniment : fresh berries or whipped cream

1. Cut bread crosswise into 1 inch slices. Placed into a buttered pan.

2. Whisk together eggs, milk butter, sugar, salt and extract. Pour evenly over bread.

3. Place in refrigerator until liquid is absorbed about 1 hour ( you can let soak for less not necessary to leave an hour it still comes out great.

4. Pre-heat oven to 375 F.

5. Whisk egg white with sugar and a generous pinch of salt and stir in almonds until well combined. Spread mixture over bread and bake until until golden brown. 25-35 minutes

Whipped Cream

- 2 cups heavy cream
- 1/4 cup confectioners' sugar (sifted)

Whisk Heavy Cream until soft peaks form. Add confectioners' sugar and whisk until combined. Use immediately, if not using soon store in an airtight container in refrigerator.

Rugelach Recipe

This is one of my favorite recipes. It does a disappearing act every time it's made...I tried a different version this time for something that kids love chocolate...Hope you enjoy the recipe.

Rugelach Recipe

- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter ( 2 sticks)
- 1 package of cream cheese (you can add a little extra for more of the cream cheese flavor)
- 1/3 cup sour cream
- 1/2 cup white sugar
- 1 tablespoon cinnamon
- 1 cup finely chopped almonds
- 1/2 cup raisins
- 1 jar apricot filling ( which ever filling you like)
- 1 teaspoon almond essence or vanilla..

Directions
1. Cut butter and cream cheese into pieces...(it's best to keep these in the fridge before using). In food processor pulse flour, butter, cream cheese, salt and sour cream until crumbly. (make sure the butter is completely absorbed into the flour or you will have problems rolling.

2. Take mixture out onto a floured surface and cut into 4 pieces. (try and work fast as the flour gets soft and is hard to handle. Roll each piece in saran wrap and keep in the fridge for 20 minutes.

3. Make filling while flour is in fridge. Finely chop almonds and raisins. Mix almonds, raisins, sugar and almond essence together to form a paste.

4. Pre heat oven to 350 degrees F (180 degrees C)

5. Take out one refrigerated flour piece and roll out on a flour surface. First spread apricot jam then sprinkle sugar / nut mixture over jam.

6. Carefully roll flour until it forms a log look..Wrap in saran wrap and place in freezer for 20 minutes.

7. Take rugelach out of freezer and cut in a slant position place on ungreased  baking sheet. Bake for 22 minutes in middle of oven or until golden brown.

8. Repeat steps 5,6,7 with all of refrigerated pieces of flour.

Important Info: Try and work as fast as you can with the flour because of the cream cheese and sour cream it tends to get soft very fast..
Recipe from allrecipes.com with my own changes of course.