Amaretto French Toast
Cheri Clotiaux Stringer (originally from Sam Beneski)
Yield: 6 servings
6 (1-inch thick) slices French bread
4 large eggs
1/2 cup milk
1 Tbsp dark brown sugar
1 tsp almond extract
1/2 tsp nutmeg
2 Tbsp almond liqueur
3 Tbsp butter
1/4 cups sliced almonds
Powdered sugar
Maple syrup, warmed
Yield: 6 servings
A twist on a breakfast staple — this is great for bridal brunches and anytime you want to indulge your family or house guests! (Dec 1996)
6 (1-inch thick) slices French bread
4 large eggs
1/2 cup milk
1 Tbsp dark brown sugar
1 tsp almond extract
1/2 tsp nutmeg
2 Tbsp almond liqueur
3 Tbsp butter
1/4 cups sliced almonds
Powdered sugar
Maple syrup, warmed
Arrange bread slices in a 9x13-inch baking dish. Whisk together eggs and next 5 ingredients. Pour over bread. Let stand 5 minutes, turning once. Cover and chill 8 hours, if making ahead.
Melt butter at 400˚F in a 10x15-inch jellyroll pan; add bread slices. Bake at 400˚F for 15 minutes, turn and bake 8-10 minutes more until golden. Sprinkle with almonds and powdered sugar. Serve with warm maple syrup.