Almond French Toast Hearts Recipe
Almond French Toast Hearts Recipe photo by Taste of Home

Almond French Toast Hearts Recipe

Publisher Photo
I like to surprise my family at breakfast by having heart-shaped French toast on the table. Confectioners' sugar, strawberries and almond butter tastefully top off each bite. —Donna Cline, Pensacola, Florida
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 3 servings

Ingredients

  • 6 slices bread
  • 2 Eggland's Best Eggs
  • 1/4 cup milk
  • 1-1/2 teaspoons almond extract, divided
  • 2 tablespoons plus 1 cup butter, divided
  • 3 tablespoons confectioners' sugar
  • Additional confectioners' sugar
  • Sliced fresh strawberries

Directions

  1. Cut out bread slices with a 3-3/4-in. heart-shaped cookie cutter; discard trimmings.
  2. In a shallow bowl, combine the eggs, milk and 1/2 teaspoon almond extract. Dip bread on both sides in egg mixture. In a large skillet, melt 2 tablespoons butter. Cook bread hearts for 2-3 minutes on each side or until golden brown.
  3. For almond butter, in a small bowl, combine confectioners' sugar and remaining butter and extract; mix well. Sprinkle French toast with additional confectioners' sugar. Serve with almond butter and strawberries. Yield: 3 servings.
Originally published as Almond French Toast Hearts in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p192

Reviews for Almond French Toast Hearts

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
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MY REVIEW
Reviewed Feb. 28, 2012

I made these for Valentine's Day lunch & took them in to my husband at work, everyone else was jealous! He can't have almonds, so I just used regular milk, but the heart shape idea was great! I made all the extra crusts & pieces into bread crumbs for use in later recipes.

MY REVIEW
Reviewed Jun. 2, 2011

Its really amazing, very very tasty!

MY REVIEW
Reviewed Apr. 13, 2009

This recipe is so tasty and so easy! We make this recipe often, and served Almond French Toast (without cutting it into heart shapes) for a big Easter brunch. It was a hit! Everyone asked for the recipe.

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