Best French Toast

**Make the topping:** Process almonds and 1 Tbsp light brown sugar in food processor until coarsely ground, 12 to 15 one-second pulses (you should have about 1/2 cup crumbs). Set aside.

**Dry the bread:** Position rack in middle of oven and heat to 300°F. Place bread on wire rack set in rimmed baking sheet. Bake until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200°F.

**Make the custard:** Whisk warm milk, egg yolks, remaining 3 Tbsp brown sugar, cinnamon, 2 Tbsp melted butter, salt, vanilla, liqueur, and orange zest in large bowl until well blended. Transfer mixture to 13x9-inch baking pan.

**Soak the bread:** Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using a firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter. Sprinkle 1 Tbsp nut mixture over one side of each slice.

**Cook the French toast:** Heat 1/2 Tbsp butter in 12-inch skillet over medium-low heat. When foaming subsides, transfer 2 slices soaked bread to skillet, nut-mixture side down first, and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. If toast is cooking too quickly, reduce temperature slightly.

Transfer to baking sheet in oven to keep warm. Wipe out skillet with paper towels. Repeat with remaining bread, 2 slices at a time, adding 1/2 Tbsp butter for each batch.

Serve warm, passing maple syrup separately.