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This French pastry is similar to French toast, only it's easier to pull off when feeding a crowd and offers a sweet, crisp surprise with its caramelized frangipane top crust. Martha made this recipe on Martha Bakes episode 605.

• 1/2 cup granulated sugar
• 1 vanilla bean, split and scraped
• 2/3 cup blanched whole almonds, toasted
• 6 tablespoons unsalted butter, softened
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 tablespoon dark rum
• 3/4 teaspoon salt
• 1/2 teaspoon almond extract
• One 3/4-pound loaf brioche
• 1/2 cup apricot jam
• 1/2 cup unblanched sliced almonds, for serving
• Confectioners' sugar, for dusting

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