- 1 tablespoon butter
- 1/2 cup milk
- 2 eggs
- 1 tablespoon sugar (or honey)
- 1 teaspoon vanilla extract
- 1-2 drops almond extract
- 1/2 teaspoon orange zest
- 4 pieces thick-sliced, day-old bread (Challah works well)
- 1/2 cup sliced almonds
- 1/2 cup Bonne Maman Strawberry Preserves
- 1 tablespoon water
- 1 tablespoon orange liqueur (such as Cointreau)
Preheat the oven to 375°F. Prepare a large baking sheet by lining with foil. Set aside.
Melt butter over medium heat in a large skillet. Place sliced almonds on a plate in an even layer.
In a shallow bowl, whisk together milk, eggs, sugar (or honey), vanilla extract, almond extract and orange zest.
Dunk each piece of bread briefly into the milk mixture, flipping over to coat both sides. (Try not to over-saturate.) Allow the excess to drip off into the bowl, then quickly put bread directly onto the plate of sliced almonds and press down lightly to adhere. Flip and repeat on the other side. Repeat the process with the remaining pieces of bread.
Place almond-coated bread in the skillet, and allow to cook until the almonds turn golden brown, about 3-4 minutes. Flip and cook other side. (The bread might still seem a little soggy at this point.)
Remove from skillet and place onto foil-lined baking sheet. Bake for about 5-7 minutes (flip halfway through cooking time if desired) until the bread is golden brown and is no longer wet — it should seem a bit more set.
Remove from the oven and allow to cool slightly while you make the sauce.
In a small saucepan, heat Bonne Maman Strawberry Preserves with a tablespoon of water over medium-high heat, whisking to loosen the preserves. Bring the mixture to a bubble, then reduce heat slightly and allow to simmer for about a minute to a minute and half.
Remove from heat and add orange liqueur, whisking until combined.
Cut French toast into sticks for easy dipping, if desired, and arrange on a plate. Pour strawberry dipping sauce into a serving dish and serve alongside French toast sticks.