Pan-perdu: French toast

Ingredients:

• 1 cup fresh strawberries, hulled and thinly sliced
• 2 tbsp sugar, divided
• 3 tbsp orange liqueur (recommended: Grand Marnier), divided
• 6 large eggs
• 1.5 cups milk or low-fat cream
• 2 tablespoons of honey
• 1.5 tsp vanilla extract
• 1 tsp. grated orange zest
• 2 teaspoons coarse salt
• 1 large brioche or challah
• Unsalted butter
• Vegetable oil
• 0.5 cup (45 g) blanched almond flakes, toasted
• Powdered sugar, for serving

Preparation:

1. Combine sliced ​​strawberries, 1 tablespoon sugar, and 1 tablespoon orange liqueur in a small bowl and set aside.
2. Preheat oven to 120°C.
3. In a large bowl, combine the eggs, milk, honey, 1 tablespoon sugar, 2 tablespoons orange liqueur, vanilla extract, orange zest, and salt. Cut the bread into 2cm-thick slices. Pour the egg mixture into a large shallow plate and soak a few slices of bread for 4 minutes, turning once.
4. In a very large skillet over medium heat, heat 1 tablespoon each of butter and vegetable oil. Remove each slice of bread from the egg mixture, coat one side in the flaked almonds, and place them in the skillet, almond-side down. While the first batch is frying, place more bread in the egg mixture to coat. Fry for 2-3 minutes on each side until golden brown.
5. Place the finished bread on a baking sheet and keep it warm in the oven. Wipe the pan dry with a paper towel, add more butter and vegetable oil, and continue toasting the remaining soaked bread. Dust with powdered sugar and serve hot with strawberries.