# What You’ll Need:
→ Bread
01 - 8 thick slices brioche (about 1-inch/2.5 cm thick)
→ Almond cream
02 - 1/2 cup (1 stick) unsalted butter, softened
03 - 1/2 cup granulated sugar
04 - 1 cup almond flour (finely ground almonds)
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
# Directions:
01 - In a medium bowl, beat the softened butter with the granulated sugar until light and fluffy. Add the almond flour, eggs, almond extract, vanilla extract and a pinch of salt, then mix until smooth and creamy.
02 - In a shallow dish whisk together the milk, eggs, granulated sugar, vanilla extract and a pinch of salt until evenly combined.
03 - Spread a generous, even layer of the almond cream over one side of each brioche slice, covering the surface to the edges.
04 - Holding the slices by the edges, dip each brioche into the soaking mixture for about 15 seconds per side, keeping the almond cream side facing up so it absorbs liquid without washing away the cream.
05 - Warm a large nonstick skillet or griddle over medium heat and add 1 tablespoon of butter, tilting to coat the surface.
06 - Place the soaked brioche slices, almond cream side up, onto the hot skillet and cook 2 to 3 minutes per side until golden brown and the almond cream is set; work in batches and add remaining butter as needed.
07 - While the brioche cooks, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently until they are golden and fragrant; remove immediately to prevent burning.
08 - Serve the warm slices topped with toasted almonds and a light dusting of powdered sugar; offer maple syrup or whipped cream on the side if desired.
