Bee Sting French Toast

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French toast is one of my favorite weekend breakfasts. I love the texture of custard-soaked bread that’s sizzled in butter until golden. I’ve enhanced my classic French toast recipe with orange liqueur, tried double-toasting the bread, and even baked it into a casserole for a crowd. My most recent version of French toast was inspired by honey and almond flavors of one of my favorite layer cakes: bee sting cake (or bienenstich).

In this recipe for Bee Sting French toast, the custard is made with honey instead of granulated sugar, and almond extract is added to the mix. Once thick slices of bread have drunk their fill, thinly sliced almonds are pressed onto the outside. The almonds turn golden-brown and crunchy when the French toast fries in the pan, which is a delicious contrast to the tender interior. What could be sweeter than starting the day with almond-encrusted French toast?

• You’ll fall for the honey-almond flavor. Thick slices of bread soaked in honey- and almond-flavored custard and coated in sliced almonds is a dream breakfast.
• The texture can’t be beat. Traditional French toast can be soft and tender throughout, so the almond layer adds a welcome crunch.

• 1 1/2 cups

  whole milk, half-and-half, heavy cream, or a combination

• 1 (14- to16-ounce)

  uncut challah, or brioche, cut crosswise into 3/4- to 1-inch-thick slices

• 4 tablespoons

  unsalted butter, divided plus more for serving

• Powdered sugar and maple syrup, for serving

1. Whisk 5 large eggs, 1 1/2 cups dairy of choice, 1/2 cup honey, 2 teaspoons vanilla extract, 1/2 teaspoon almond extract, and 1/2 teaspoon kosher salt together in a 9x13-inch baking dish until fully combined, no streaks of egg remain, and the honey is dissolved.

2. Place 1 1/2 cups sliced almonds in a wide plate or pie dish in an even layer. Working with 2 bread slices at a time, soak in the milk mixture, flipping once, until drenched but not falling apart, about 10 seconds per side. Lift the soaked bread and let the excess milk mixture drain off. Place the bread onto the plate of almonds and gently press so that almonds adhere to one side of the bread.

3. Melt 1 tablespoon of the unsalted butter in a large nonstick skillet or electric griddle over medium heat. Add as many bread slices, almond-side-down, as can fit in a single layer without overlapping. Cook until the bottoms are golden-brown and crisp, 2 to 3 minutes. Flip and cook until the second side is browned, 2 to 3 minutes. If the almonds get too dark, reduce the heat to medium-low. If not serving right away, transfer to the prepared baking sheet and keep warm in the oven.

4. Remove any almond slices left in the pan. Cook the remaining almond-topped bread slices, melting 1 tablespoon unsalted butter in the pan before each batch. Serve with powdered sugar and maple syrup.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. To freeze French toast, freeze in a single layer then transfer to a zip-top freezer bag and freeze for up to 2 months. Reheat in a 325°F oven until warmed through, 7 to 15 minutes.