In a large, heavy saucepan, add half-and-half, coarse sugar, vanilla extract, almond extract, cinnamon and salt. Place over medium-low heat; cook and stir until sugar has melted, about 5 minutes, then add the baking soda. Continue cooking and stirring frequently until the mixture caramelizes and thickens, about 20-25 minutes. Remove from heat and whisk in butter; cover and set aside. Before serving, reheat over low heat and adjust the consistency by adding 1-2 teaspoons of half-and-half.
Preheat oven to 200°F. Cover a rimmed baking sheet with foil and lightly coat with cooking spray; set aside.
Add eggs and half-and-half to a medium shallow bowl; whisk to combine and set aside.
To a large non-stick skillet, add 1 ½ teaspoons oil and 1 tablespoon butter. Heat skillet over medium-low heat until butter melts. Adjust heat if necessary.
Dip both sides of each bread slice in egg mixture and place in skillet. Cooking two to four pieces at a time, until done, about 1-2 minutes per side, turning only once. Place on a prepared baking sheet and place in the oven to keep warm while the remaining pieces are cooked.
Plate two pieces of French toast and top each serving with 2 tablespoons of warm dulce de leche sauce.
In a large, heavy saucepan, add half-and-half, coarse sugar, vanilla extract, almond extract, cinnamon and salt. Place over medium-low heat; cook and stir until sugar has melted, about 5 minutes, then add the baking soda. Continue cooking and stirring frequently until the mixture caramelizes and thickens, about 20-25 minutes. Remove from heat and whisk in butter; cover and set aside. Before serving, reheat over low heat and adjust the consistency by adding 1-2 teaspoons 5-10 ml of half-and-half.
Preheat oven to 95°C. Cover a rimmed baking sheet with foil and lightly coat with cooking spray; set aside.
Add eggs and half-and-half to a medium shallow bowl; whisk to combine and set aside.
To a large non-stick skillet, add 7.5 ml oil and 13 grams butter. Heat skillet over medium-low heat until butter melts. Adjust heat if necessary.
Dip both sides of each bread slice in egg mixture and place in skillet. Cooking two to four pieces at a time, until done, about 1-2 minutes per side, turning only once. Place on a prepared baking sheet and place in the oven to keep warm while the remaining pieces are cooked.
Plate two pieces of French toast and top each serving with 2 tablespoons of warm dulce de leche sauce.