- Worcestershire sauce introduced (1937)
Crunchy French Toast Sandwiches Recipe
Crunchy French Toast Sandwiches3
8 slices Ciabatta bread
¼ cup milk
1 teaspoon vanilla
4-6 ounces mascarpone cheese
3 ounces your favorite jam or orange marmalade
2-3 ounces finely chopped almonds
Syrup or butter for topping
- Pea and Ricotta Spread
- Savory Waffles with Ham, Cheddar & Brussels Sprouts
- Mussels Marinara
- Spicy Tofu Banh Mi Sandwiches
- Avocado Egg Salad
- Baked Tuna & Zucchini Cakes with Lemon-yogurt Dressing
- Split Pea Soup with Parmesan-thyme Crisps
- Baked Halibut à la Wolfgang Puck
- Swiss Chard and Mushroom Popover Bake
This dish is great for a special breakfast or brunch. Use your favorite jam or marmalade. Note: The original recipe called for a combination of cream cheese and sour cream. I used mascarpone cheese instead. Tip: These sandwiches can be assembled ahead of time and stored in freezer bags in the freezer for up to about a month.
Place the mascarpone cheese in a small bowl and set aside.
To make the sandwiches, spread half the bread slices (on one side only) with the mascarpone and half with the jam or marmalade. Sandwich the slices together and set aside.
Line a baking sheet with waxed paper or a baking mat.
In a shallow bowl, beat the eggs, milk and vanilla. In a different shallow bowl, add the chopped almonds.
Dip both sides of the sandwiches (and ensure the crusts are dipped, too) in the egg mixture and let the excess drip off. Then, coat both sides of the sandwich into the chopped almonds. Add more almonds as needed.
Place the coated sandwiches onto your baking sheet and freeze for about 3 hours. When the sandwiches are firm, preheat your oven to 370 degrees F.
Bake for 15 minutes, or until golden, turning once. Make sure each sandwich is heated through. Serve topped with syrup or butter.