6 large eggs
1/2 cup whole milk
2 tbsp white sugar
1 tsp kosher salt
1/2 tsp vanilla extract
1 loaf challah bread, thickly sliced
1 cup almonds, sliced
4-6 tbsp unsalted butter
3 tbsp unsalted butter
2 bananas, sliced
1 cup strawberries, hulled
2 tbsp brown sugar
1/4 cup bourbon or cognac
Preheat oven to 200. Whisk together eggs, milk, sugar, salt and vanilla extract.
Prepare compote by melting butter in a pot on medium heat, when it foams add bananas, strawberries and brown sugar. Stir and cook until melted into butter, about 5 minutes.
Add alcohol and cook until fruit is softened about 10-15 minutes.
Slice bread and pour egg mixture on top. Let sit at least 3 minutes and turn. Make sure egg coats all of the bread with no dry spots.
Spread almonds on baking sheet and put bread on top. Press to stick and repeat on other side. Add more almonds as needed. Put most crusted side facing up.
Put some of the butter in a skillet on medium high. Add bread in batches and cook until golden brown on both sides. Put in oven to keep warm and continue cooking bread.
Serve french toast with compote, confectioners sugar and maple syrup.