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Almond Crusted Challah Toast

VERY gently adapted from and with thanks to Meseidy of The Noshery who adapted it from Radically Simple Rosanne Gold.
Author Rebecca Lindamood

Ingredients

  • 8 thick slices challah bread
  • 1 cup sweetened condensed milk
  • 2 tablespoons real almond extract do not use imitation almond extract
  • 2 cups raw whole almonds finely chopped

Instructions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper and place a rack over the parchment paper. Lightly spritz the rack with non-stick cooking spray. Set aside.
  • Place the chopped almonds in a pie plate or 8-inch cake pan.
  • Whisk together the almond extract and sweetened condensed milk until smooth. Generous brush both sides of a slice of bread all the way to the edges with the condensed milk mixture then press both sides of the bread into the chopped almonds. Arrange the coated bread on the prepared rack/pan assembly. Repeat with the remaining slices of bread. Bake for 10-15 minutes, or until the milk mixture has bubbled and become golden brown and the almonds are also golden brown. Serve immediately with coffee, tea, or ice cream.