Go Back
Horchata French Toast with Blackberries and Slivered Almonds

Horchata French Toast with Blackberries

5 from 1 vote
This Horchata French Toast features thick slices of buttery brioche soaked in a horchata custard and fried until golden. Topped with sliced blackberries, silvered almonds, and a dusting of cinnamon-sugar, this delectable brunch delivers peak decadence.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Soaking Time 12 hours
Servings: 4
Course: Breakfast, brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 vanilla bean
  • ½ cup uncooked Jasmine rice
  • ½ cup slivered almonds plus more for sprinkling
  • ⅓ cup granulated sugar
  • 1 ½ tsp ground cinnamon divided
  • 2 cups cold water
  • 6 large eggs
  • ¼ tsp kosher salt
  • 8 slices brioche sliced 1-inch thick
  • 1 tbsp unsalted butter
  • 2 tsp neutral oil I used canola
  • 1 tbsp powdered sugar
  • ½ pint blackberries halved

Equipment

  • 1 blender
  • 1 Large skillet
  • 1 Fine Mesh Strainer
  • cheescloth

Method
 

  1. Split the vanilla bean lengthwise. Using the blunt end of a knife, scrape out the caviar and set it aside. **
    1 vanilla bean
  2. Place the rice, almonds, sugar, vanilla caviar, and a teaspoon of the cinnamon in a large blender. Add the water and blitz until the rice and nuts are nice and fine. Pour the mixture into a jar and seal it. Place it in the refrigerator for at least 12 hours or for up to 3 days. 
    ½ cup uncooked Jasmine rice, ½ cup slivered almonds, ⅓ cup granulated sugar, 1 ½ tsp ground cinnamon , 2 cups cold water
  3. Pour the horchata through a fine mesh strainer lined with a few layers of cheesecloth. Form the cloth into a bundle and squeeze it to release any excess moisture. Discard the solids.
  4. Crack the eggs into the finished horchata and add the salt. Whisk well to combine. Immerse a piece of brioche in the mixture and let soak for 10 minutes, flipping the slice once halfway through. 
    6 large eggs, ¼ tsp kosher salt, 8 slices brioche
  5. While the brioche is soaking, add the butter and oil to a large skillet over medium heat. Once the butter is foamy, place the soaked brioche in the skillet. Reduce the heat to medium-low and cook until golden on both sides - about 3-5 minutes per side. Place the finished French Toast in a low 150°F oven to keep warm. Repeat with the remaining slices of brioche. ***
    1 tbsp unsalted butter, 2 tsp neutral oil
  6. In a small bowl, whisk to combine the powdered sugar and the remaining cinnamon. Arrange two slices of French toast on a plate and pour the sugar mixture into a small fine mesh strainer. Dust the French toast with the sugar mixture and top with some of the blackberries and some additional slivered almonds. Serve immediately.
    1 tbsp powdered sugar, ½ pint blackberries

Notes

**We won’t be using the pod for this recipe, but hold onto it. You can use it to infuse cream or make homemade vanilla extract by submerging it in vodka and leaving it to sit. 
*** I like to start soaking the next slice of brioche the moment I start frying the previous slice.