I have a lot of company and huge weekend parties!  You don’t know me, if you don’t know this!  I host family weekends, theme girl weekends, family reunions, dinner parties…etc…  One of my favorite things is when I serve a new recipe that goes over really well and everyone loves it!  That is what makes all the work worth it, besides spending quality time with my family and friends!  Nothing warms my heart more then seeing my children and my nieces and nephews bond and share such wonderful times together.  Food is always centered around all of that, making the memories even better!  I knew what I wanted to make for our breakfast during a Labor Day weekend together with family, but did not have a recipe.

Well two cooks are better then one…together my cousin and I came up with this amazing french toast!  The recipe came together like a well played piano, like we had done it before….It was a special time in the kitchen, one I won’t forget!  The french toast is so good, no one else will forget either.  Thank you Charlotte Martin for all your help making memories and for our French Toast!!!!

Almond Crumb French Toast Bake

1 Loaf Italian Bread


6  Eggs

1 Cup Heavy Cream

1 Cup Whole Milk

1 Tablespoon Vanilla

1 Teaspoon Cinnamon

1/3 Cup Powdered Sugar


1/2 Pound Jones Dairy Farm  Bacon

1 Stick butter

2 Cups Almonds

1/3 Cup Brown Sugar

1 Teaspoon Almond Extract

2 Teaspoons Ground Cinnamon

Preheat oven to 350 Degrees.

In a large skillet, fry bacon on medium heat until lightly browned on both sides.  Drain on paper towel and set aside.

Grease an oven safe baking dish.  Slice bread about an inch thick and line the bottom of the baking dish with sliced bread.  Break up the remaining bread into smaller then bite size and scatter over sliced bread.    


In a large bowl add all custard ingredients, mixing well.  Pour over bread and set aside.




Meanwhile; in a food processor or chopper add in all topping ingredients and pulse until you reach a chunky consistency. Mix in bacon that has been cut to small pieces.

Evenly distribute topping over top of bread.  Bake for 30-35 minutes.  If top needs more browning, place under broiler for a minute or so, watching carefully!  Remove from oven and serve.  Enjoy!

It doesn’t need syrup in my eyes, but feel free to use your favorite, everyone else did.  I had mine plain.







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