Oat and Almond-Crusted French Toast

One of the secrets to making delicious homemade French toast is adding a crunchy topping. The crispy, nutty coating of almonds and oats in this recipe perfectly complements the soft, chewy centre — expect rave reviews and requests for another slice at your next brunch!

Prep Time
15 minutes
Cook Time
5 to 6 minutes per toast
Oat and almond-crusted French toast on a rattan serving tray with butter in a glass dome and flowers in a vase

Redpath® Dark Brown Sugar & Redpath® Icing Sugar

Redpath® Dark Brown Sugar

Redpath® Dark Brown Sugar

With a deep caramel taste, this sugar adds body to rich, decadent sweets like ganache, brownies, and gingerbread, or mocha anything. It’s also the classic choice for BBQ sauces and marinades, syrups, and more.

Redpath® Dark Brown Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use this sugar to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Large dish/casserole dish x 2


Liquid measuring cup

Scale OR dry measuring cups

Measuring spoons

Baking sheet

Parchment paper

Large nonstick skillet or cast iron pan


Paper towel

4 servings
  • 2 eggs
  • 1 yolk
  • ¼ cup (54 g) Redpath® Dark Brown Sugar, packed
  • 1 tbsp (15 ml) pure vanilla extract
  • ½ tsp (2 ml) pure almond extract
  • ½ tsp (3 g) salt
  • ⅔ cup (167 ml) unsweetened oat beverage, store-bought, OR “Vanilla Oat Beverage” recipe
  • ½ cup (125 ml) heavy cream
  • ½ cup (48 g) natural sliced almonds, raw
  • ½ cup (44 g) large-flaked oats, toasted
  • 1 tsp (3 g) ground cinnamon
  • 2 to 3 tbsp (28 g to 43 g) butter
  • 8 slices sandwich bread, store-bought, OR “Classic Sandwich Bread” recipe, sliced diagonally into triangles
Garnishes (optional):
  • Redpath® Icing Sugar
  • Pure maple syrup
  • Fresh berries or coulis

Step 1

Line a large baking sheet with parchment paper and place into the oven. Preheat oven to 250°F (121°C).

Step 2

In a large flat-bottomed dish, such as a casserole dish or a 9 x 13-inch baking tin, vigorously whisk the eggs, yolk, and the Redpath® Dark Brown Sugar until frothy. Whisk in the vanilla extract, almond extract, and salt. Slowly whisk in the oat milk and the heavy cream until well combined. Set aside.

Step 3

In another flat-bottomed dish, combine sliced almonds and toasted oats. Sprinkle with the ground cinnamon. Mix to thoroughly coat the dry ingredients with the cinnamon.

Step 4

Place a large skillet over medium heat. Once the pan is hot, add a tablespoon (14 grams) of butter, and coat the pan. Dip 2 triangles of bread into the egg mixture. Flip the slices over after about 8 to 10 seconds; ensure both sides are well-coated. Place dipped slices into the oat-almond mixture, pressing gently to adhere the mixture onto one side of the bread. Repeat process until 4 or 5 triangles are sitting in the oat-almond mixture (depending on how many slices can fit into the pan).

Step 5

Place the bread egg-only-side down into the hot pan. Cook until golden brown; about 3 minutes. Carefully flip the bread over and cook for an additional 2 to 3 minutes, making sure not to burn the almonds, or until the second side is golden. Place French toast, non-crusted side down, onto the prepared baking sheet in the preheated oven to keep warm. With a paper towel, wipe the pan out to remove any remnants. Whisk egg mixture and stir the oat-almond mixture before repeating the process with the remaining slices of bread.

Step 6

Serve warm with a dusting of Redpath® Icing Sugar, maple syrup, butter, fresh berries, and/or a berry coulis.

Oat and almond-crusted French toast with syrup on a rattan serving tray with a fork and flowers