Ingredients

• 4 large eggs
• 1 1/3 cups half-and-half
• 4 teaspoons sugar
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt
• 1 1/4 cups sliced almonds (5 oz)
• 8 (3/4-inch-thick) slices brioche or challah from a 4- to 5-inch-wide loaf
• 3 tablespoons unsalted butter
• Accompaniments: maple syrup; confectioners sugar (optional)

Instructions

1. Put oven rack in middle position and preheat oven to 275°F.
2. Whisk together eggs, half-and-half, sugar, vanilla, and salt in a large shallow dish until combined well. Spread almonds on a large plate. Soak 4 slices of bread in egg mixture, turning over once, until saturated. Working with 1 slice at a time, remove bread, letting excess egg mixture drip off, then dredge in almonds to coat both sides, gently pressing to help adhere. Transfer to a plate or wax paper. Repeat procedure with remaining 4 slices.
3. Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook 4 bread slices, turning over once, until almonds and bread are golden brown, 5 to 6 minutes. Add remaining 1 1/2 tablespoons butter and cook remaining 4 slices in same manner. Transfer French toast to a baking sheet as cooked and keep warm in oven.