Ingredients
3 pound french bread wide loaf, un-sliced
4 ounces almonds dry-roasted, diced
8 ounces cream cheese softened
24 large eggs
1 1/2 quart milk
1 x butter
1 x maple syrup
1 x powdered sugar
Method
Sources
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Recipe1M+
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Recipe1M+
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Black matte enamel interior — superior browning and self-basting lid
Julia Child's baking companion — master bakers teach technique
Rectangular molds for French almond-butter financiers
Reusable food wraps — cheese storage, bread wrapping, bowl covering
Classic fluted tin for brioche à tête — traditional French shape
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Black matte enamel interior — superior browning and self-basting lid
Julia Child's baking companion — master bakers teach technique
Rectangular molds for French almond-butter financiers
Reusable food wraps — cheese storage, bread wrapping, bowl covering
Classic fluted tin for brioche à tête — traditional French shape
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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cut bread into 1-inch slices and cut a pocket into each side. combine almonds, cream cheese and preserves and stuff into bread pockets. beat together eggs, milk and flavorings. soak bread and saute in butter until browned on both sides. serve with maple syrup and a sprinkling of powdered sugar. serve 2 to 4 slices per person.