Fluffy French Toast with Candied Nuts

Fluffy French Toast with Candied Nuts is the perfect holiday brunch item. Thick slices of bread are coated in a cinnamon-laced custard, topped with a sweet and salty mix of candied nuts, and then smothered in pure maple syrup. Easy and delicious!

Course Breakfast

Cuisine American

Keyword french toast, easy french toast, dairy free french toast

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices French toast

Calories 1388kcal

Author Nicole

Cost $20

Equipment

Ingredients

1 egg white
2 tsp water
2 tsp vanilla extract, divided
1 cup almonds slivered Mariani almonds
2 cups cups shelled Mariani walnuts
1/2 cup white sugar
1/2 cup packed light brown sugar
1/4 tsp ground cloves
1/4 tsp ground nutmeg, divided
1/4 tsp ground ginger
1 tsp ground cinnamon, divided
1/2 tsp kosher salt
8 thick slices day-oldtexas toast, french toast or ciabatta (cut 1- 1/2 inches thick)
2 large eggs
1 cup Mariani vanilla walnutmilk
2 tbsp coconut oil

Instructions

Preheat oven to 300 degrees. Line a large baking sheet with parchment paper.
Add water and egg white to a medium bowl. Use a large whisk to beat the egg white until medium peaks form. This should take about 3-4 minutes. Once the peaks form, add nuts and gently fold into the egg white mixture.
In another bowl, whisk together sugar, brown sugar, 1/4 tsp cloves, 1/2 tsp cinnamon, ginger, and 1/2 tsp salt. While stirring, slowly add the sugar mixture to the nuts. Once they are evenly coated, spread on the prepared baking sheet. Place in the oven. Stir every 15 minutes for the first half hour. After the first half hour, stir every 10 minutes, breaking up the nuts with a spatula or wooden spoon. The nuts are done when they are golden brown and starting to crisp up. It should take 50 minutes to an hour.
Cool the nuts. Use your hands or a spoon to make sure the nuts don't stick together. If using later, store in an airtight container until you're ready to use.
If your bread isn't dried out a little bit from being a day old, place in the 300 degree oven for about 10 minutes to dry out a bit.
Add eggs, walnutmilk, remaining vanilla, cinnamon, and nutmeg to a shallow dish. Whisk to combine.
Heat a large griddle or skillet to a medium heat. Add one tablespoon of coconut oil. Brush to coat. Soak pieces of bread in the custard for about 20-30 seconds per side or until the bread is saturated. Cook on the griddle or pan, four at a time, until golden brown on both sides and cooked through, about 3-4 minutes per side. Repeat with remaining four pieces of bread.
When ready to serve, spoon a generous helping of the candied nuts on top of the french toast. Top with your favorite maple syrup.

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