This Fried French Toast Is Not What You Think
I’m a big fan of the frangipane. A sweet, buttery cake spread made with almond flour, sugar, butter and eggs, it turns everything it touches into a treat. Usually seen behind bakery displays, nestled in tartlets, or tucked between pastry swirls for elegant (price to match) desserts, this sweet almond cream can be made into the simplest, quickest, everyday French toast. you ever collected. Oh, and you can do this in an air fryer in record time.
To clarify, when I say French toast I mean it is the type of toast commonly eaten in France. It’s called bostock or frangipane toast, if you will. Leave any custard ideas at the door. In fact, a batch of this almond toast cooks much quicker and faster than the French toast we usually call it in the states. You can still use yesterday’s aged bread, but it’s not necessary , no soaking, tedious toasting and flipping.
Frangipane is what really shines in this breakfast-meets-dessert toast, and it’s a snap to mix together. This easy frangipane recipe can be handmade with a wooden spoon in about five minutes if your butter is softened first. Spread a layer of soft frangipane about a quarter inch thick on the bread of your choice. Beware, this almond cream will make you greedy and you might be tempted to add a layer to your toast. Resist desire. Frangipane has a very weak structure and a lot of oil. It tends to seep beyond its borders if you let it. I use brioche slices as the base for my toast when I have them, but a slice of whole wheat bread, an English muffin, or even pita bread will do just fine. You can leave the frangipane layer plain and bake it right away, or add toppings like chopped almonds, a few slices of apricot or banana. Alternatively, you can also add a thin layer of strawberry jam or Nutella to the bread before topping it with the frangipane and take it from there. The list of flavor combinations is as long as you can imagine.
For a small batch of one or two slices, set the deep fryer to bake at 300°F. Bake the bostok for 10 minutes or until the frangipane is puffed up and starting to brown around the edges. For large batches that won’t fit in your air fryer, turn on a conventional oven to 350°F. After preheating, place the toast on a parchment-lined baking sheet and bake for 15 minutes. The toast will be crispy on the bottom, the frangipane will have a light, sugary crust, and once you break through the surface, you will feel the tender, buttery, almost creamy inside. Any leftover frangipane can be covered and stored in the freezer for a couple of months, but it’s best to store it in the refrigerator so you can easily spread it on toast for the rest of the week.