ALMOND FRENCH TOAST

4 large eggs

1 1/3 C half and half

4 t sugar

1/2 t vanilla

1/8 t salt

1 1/4 C sliced almonds

8 (3/4 inch thick) slices brioche or challah 

3 T unsalted butter

maple syrup

powdered sugar

Put oven rack in middle position and preheat oven to 275 degrees.  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.  Repeat with remaining 4 slices.  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, 5-6 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 in warm oven.  Top with maple syrup and powdered sugar and serve hot.