Almond Crusted French Toast

So on a whim this morning I decided to change up our usual french toast.  And as usual my husband was a little skeptical at first.  Just as he was when he arrived home to other evening to the kitchen table in a new position.  I guess you can say that although I like routine every now and again you just have to shake things up. I had used some sliced almonds the night before when cooking some green beans to go with dinner and the leftover bag of them was still on the counter, you can say it inspired this breakfast.  After one bite my husband was now longer in doubt that this was going to be a good meal!

French Toast: (serves 2)

6 slices of pepperidge farm cinnamon raisin bread
2 eggs
2-3 tablespoons of milk
1 teaspoon of vanilla
1 teaspoon of almond extract
dash of cinnamon (more is plain bread)
cup of sliced almonds

In a medium shallow bowl whisk eggs, milk, cinnamon, vanilla, and almond extract.  Heat a grill pan over medium heat and melt butter on pan.  Dip bread one piece at a time into egg mixture, let excess drip back into bowl.  place almonds on a plate and dip one side of egg coated bread onto almonds.  Place bread on grill pan and cook 3-4 minutes on each side or until golden.Careful with almond side not to leave too long or almond will burn.  Cook french toast in batches as to not overcrowd the pan. Add more butter to pan in between each batch.