Line a large baking sheet with parchment paper and place into the oven. Preheat oven to 250°F (121°C).
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.
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.
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).
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.
Serve warm with a dusting of Redpath® Icing Sugar, maple syrup, butter, fresh berries, and/or a berry coulis.
*Unsweetened almond beverage can be substituted for the oat beverage for a more almond-forward French toast versus an oat-forward flavour (though any non-dairy milk or milk will work.)
*For a non-dairy French toast, use non-dairy milk for the heavy-cream (for example, canned coconut milk and macadamia nut beverage have a creamier mouth-feel that would do well in place of the heavy cream). Use coconut oil or canola oil in place of the butter when frying.
*To toast oats, preheat the oven to 350°F (177°C). Spread oats in a single layer onto a parchment-lined baking sheet and bake for about 10 minutes, turning them halfway through the baking time to encourage even browning.
*Challah, brioche, cinnamon-raisin bread, and Texas toast can be used in place of the sandwich bread. Note that the thicker the slice of bread, the more time it can sit in the custard-base.
*If the bread is browning too quickly, lower heat to medium-low to ensure the inside is cooked through to the middle.
*If there are gaps where the oat-almond mixture did not adhere to the bread, sprinkle some of the mixture onto the empty areas. Gently press the oats and almonds into the wet custard when slices are in the pan while waiting for the first side to cook.
*Redpath® Golden Yellow Sugar can be substituted for the Redpath® Dark Brown Sugar, though the resulting flavour of the French toast will be lighter with more subtle caramel notes.
*To freeze, place cooled French toast in a single layer on a baking sheet. Place into the freezer for 1 hour. Remove and place the frozen toast in a single layer, or stack separated with parchment paper, in a large freezer-safe bag or layered with parchment paper in an airtight container; 1 to 2 months.