Imagine a slice of golden brioche french toast with a bonus...a delicately flavored almond filling finished off with Canadian maple syrup, zested orange and a dusting of powdered sugar if so desired. It's almost too good to be breakfast.
1. In a small bowl beat one egg and using a fork combine with 4 ounces (.1 kg) almond paste, 1/4 teaspoon powdered sugar, 1 teaspoon orange liqueur, and 1-2 teaspoons milk, creating a slightly thick pasty like filling.
2. In a glass pie dish or similar shaped dish, beat 2 eggs and combine with 1.5 cups milk (or 1/2 cup heavy cream and 1 cup milk), and 1 teaspoon pure vanilla extract.
3. Cut 1 day old brioche, challah or Cuban bread, or a French baguette into 3/4 inch (2 cm) thick pieces. With a sharp knife cut a slit down the center creating a pocket like slit about 4 inches (10cm) long along the top of the bread slice.
4. With butter knife spread about 1 teaspoon almond filling inside each bread pocket.
5. Heat iron griddle (or large frying pan) to medium temperature.
6. Place one stuffed slice of bread in glass pie dish for about 4 seconds then flip over to the other side. Using a cold stick of butter, spread enough butter on the heated griddle —an area the size of the bread slice. With slotted spatula or tongs immediately place dipped bread slice on hot butter. Proceed with same process with the remaining slices—checking for golden color on the underside of the first placed slice (about 3-4 minutes per side).
7. Optional: You may sprinkle a very small amount of sugar on each slice before you flip the french toast slice over on the griddle. If you choose this option, lower heat to medium-low. This method gives the french toast surface an added crisp.