Saturday, January 8, 2011

Amaretto French Toast


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

6 eggs
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.