Ingredients
- 1 large egg
- 2 large egg whites
- 1/8 teaspoon salt
- 3 tablespoons sugar
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1 1/4 cups 1% low-fat milk
- 1/4 cup whole milk
- 8 (1-inch) slices round ciabatta
- Cooking spray
- 1 cup sliced almonds
Preparation
1. Heat a griddle or skillet over medium-low heat.
2. Whisk together first 6 ingredients (through almond extract) in a medium bowl. Gradually whisk in both types of milk. Pour mixture into a shallow baking dish. Working in batches, if necessary, place bread in dish and let soak 3 minutes on each side.
3. Coat a griddle or skillet with cooking spray. For each slice of the bread, place 2 tablespoons almonds in a single (but fairly densely packed) layer on the hot griddle, forming an area the size and shape of a bread slice. Press 1 side of the bread into the almonds, and cook 4 minutes or until golden brown. (You will probably need to repeat this process in 2 batches.) Flip the bread over, and cook 3–4 minutes or until speckled golden brown. Serve immediately.
