| Total Fat | 42.9 g |
| Total Carbohydrates | 99.9 g |
| Cholesterol | 598.0 mg |
| Sodium | 958.8 mg |
| Potassium | 761.3 mg |
| Dietary Fiber | 8.0 g |
| Sugars | 61.7 g |
| Protein | 36.1 g |
Preheat the oven to 200 degree F. Line a baking sheet with parchment and transfer it to the oven. Since we’ll be making this in batches, this is where we’ll keep the cooked French toast warm.
To a large bowl or large baking dish (I prefer the baking dish because it’s flat and easier for dunking), whisk together the unsweetened almond cashew milk, eggs, honey, almond extract, vanilla extract and salt.
Dip the slices in batches of two or three and allow them to soak for 10 minutes. Meanwhile, heat up a skillet over moderately medium heat and grease it with a bit of butter or oil. Lift up one piece of bread out of the custard, allowing for any excess to drip off. Transfer it to a small plate and sprinkle roasted almonds on both sides, pressing the almonds into the bread–they’ll stick!
Place the slices of Challah bread onto the warm skillet and cook until both sides are lightly golden brown. Be sure to keep an eye on it; the almonds toast quickly. Transfer the French toast to the oven to keep warm. Continue with the process of dunking, soaking, covering in sliced almonds and frying, until you’ve cooked up the entire loaf of challah bread.
Serve with slices of fruit and maple syrup.
Courtesy of: A Cozy Kitchen
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