On our recent vacation with my side of the family, each of the ‘sibling’ families took turns in the kitchen. My brothers Eric and Doug paired up for a couple breakfasts (Doug’s wife wasn’t able to make the trip - something about being 8 mos. along in her third pregnancy and 12 hours away from her doctor in December/January in Montana where snowstorms are frequent – we missed you, Laura!).
My brother Eric in the foreground and Doug in the background.
Mmmmm … helpers or samplers??
Anyway, these two brothers served this AMAZING dish one morning and received rave reviews all around. Absolutely YUMMY! Five stars, I’m telling you!!
I made the recipe today just to relish it once more. I made it with French bread; my brothers used English Muffin bread. Both are tasty.
Tip: If you want more Amaretto flavor, slice the bread thinner. I grill this on a griddle placed over the burners on my cooktop. I’ve found that a lower heat works better and prevents burning (if the bread is soaked longer).
Amaretto French Toast
Makes about 6 servings or 18
1 1/2 cup half and half
3 tablespoons sugar
3/4 teaspoon salt
6 tablespoons Amaretto
9 tablespoons butter or margarine
18 slices brioche or egg bread (English Muffin bread and French bread work nicely, too)
In a shallow dish, whisk together all ingredients. Place bread slices into dish. Let soak for a bit, flip and let other side soak.
Heat a large skillet over medium heat. Add 1 tablespoon of butter. When melted, retrieve slices from egg mixture and add to skillet. Cook 2-3 minutes per side, or until golden brown. Repeat with remaining slices.