Ciabatta French Toast with Amaretto Mascarpone and Toasted Almonds

Cut the ciabatta loaf into 8 slices, each about 3/4-inch thick. If the bread is very fresh, leave the slices out for 30 minutes to slightly dry out.

In a large, shallow bowl, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until completely combined.

In a medium bowl, whisk 8 oz mascarpone cheese until smooth. Add 2 tablespoons amaretto liqueur and 2 tablespoons honey, whisking until well incorporated. Set aside.

Heat a large, dry skillet over medium-low heat. Add 1/2 cup sliced almonds and toast, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Transfer to a plate to cool.

Heat the same skillet over medium heat. Add 1 tablespoon unsalted butter and allow it to melt and coat the pan.

Working with 2 slices at a time, soak the ciabatta in the egg mixture for 30 seconds per side. The bread should absorb some of the custard but not become soggy.

Transfer the soaked bread to the hot skillet and cook until golden brown and crisp, about 3-4 minutes per side. Add more butter as needed between batches.

Repeat the soaking and cooking process with the remaining bread slices, adding 1 tablespoon butter to the pan for each batch.

To serve, place 2 slices of french toast on each plate. Top with a generous dollop of the amaretto mascarpone cream, sprinkle with toasted almonds, and dust with powdered sugar.

Garnish with fresh berries and serve immediately.