Almond Poppy Seed French Toast

Instructions

Place a wire cooling rack into a large rimmed baking sheet.

In a large shallow dish, add eggs, poppy seeds, sugar and both almond extract and vanilla extract. Whisk  well to combine. Pour in the milk and whisk well to incorporate.

Before each slice of bread, give the egg mixture a whisk before dipping the bread on both sides. This helps disperse the poppy seeds throughout the custard because they do like to sink.Dip each side of the brad and allow the excess liquids to drip off back into the bowl. Place the custard soaked bread onto the wire rack and repeat with the remaining slices of bread.

Preheat your griddle to 325°F (or 160).Once preheated, melt a tablespoon of butter over the skillet and work in batches cooking the French toast for 3 to 4 minutes. Carefully flip and continue to cook for an additional 3 to 4 minutes or until nicely golden brown.Note: I always have to adjust the heat on my griddle as needed to avoid burning.

Once the first batch has been griddled, serve immediately or transfer to a large rimmed baking sheet and keep warm in a low oven and repeat with buttering the griddle and cooking the remaining slices of bread.This may take up to 3 batches or more depending on the size of your griddle

Serve spread with butter, drizzle with maple syrup and topped with toasted sliced almonds and powdered sugar.

Breakfast & Brunch