There are few things more enjoyable than sweet almond pastries for breakfast! This simple “pastry” is something between a slice of French toast and an almond croissant – soft and gooey with crunchy edges and the distinctive flavour of almonds. And best of all? It’s made with leftover bread!
Special thanks to Ilse van der Merwe from The Food Fox for developing this recipe.
For the syrup:
- 250 ml orange juice
- 180 g caster sugar
- Bring to a boil in a small sauce pan, simmer for 2 minutes, then remove from the heat.
For the almond paste:
- 150 g soft butter
- 150 g caster sugar
- 100 g ground almonds
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 XL egg
- 1/2 cup (60 g) cake flour
- In a mixing bowl, using electric beaters or a food processor, cream the butter and sugar.
- Add the almonds, extracts, egg and flour and mix well to a smooth paste. Set aside.
- 8 slices of stale brioche (raisin bread or mosbolletjies work well, but white bread will also do)
- about 25-50 g flaked almonds
- powdered icing sugar, for dusting
- Line a large baking tray with non-stick baking paper. Heat the oven to 220 C.
- Dip each slice of brioche/bread into the syrup and place it on the baking tray with a little space between each slice. Spread generously with the paste, then top with flaked almonds. Bake for 10-12 minutes until golden brown, then dust with icing sugar using a sieve.
- Best served at room temperature (the edges are crispier when cooled), but can also be served warm.
Serves 4 – 6. Enjoy!