1/4 tsp lime zest
1 tbsp sugar
1 tbsp lime juice
1 pint strawberries, hulled, and halved if extra large
2 large eggs
2 tbsp sugar
2 tsp vanilla extract
Pinch of salt
3/4 cup milk
Brioche sliced into 3/4 inch thick slices
1/2 almonds, blanched and chopped
2 tbsp unsalted butter
whipped cream, for serving
Powdered sugar for serving if desired
In a large bowl, mix together lime zest into the sugar, then stir in lime juice and strawberries. Let sit for 10 minutes, stirring occasionally.
Whisk together the eggs. sugar, vanilla, and salt, then mix in the milk. Pour into a baking dish and soak the bread for 10 minutes.
Place almonds in a bowl for dipping later. Melt butter in a nonstick skillet on medium heat and dip 1 side of the brioche into the almonds and cook in the skillet almond side down. Cook until almonds are golden, about 3 minutes, then flip and cook until browned, 3 minutes longer.
Transfer to a plate and spoon strawberries on top. Add whipped cream and powdered sugar right before eating.