Peach Amaretto French Toast
Cheri Clotiaux Stringer (originally from Sam Beneski)
Yield: 6-10 servings, depending on balance of menu
1 cup brown sugar
1/2 cup butter
2 Tbsp almond liquer
1 (29oz) can sliced peaches, drained
12-14 slices French bread, 1-inch thick
5 large eggs
1 1/2 cups whole milk
1 tsp vanilla extract
2 tsp almond extract
Yield: 6-10 servings, depending on balance of menu
Perfect for a special breakfast or brunch. Note that you need to start this the night before you intend to serve it. (Dec 1996)
1 cup brown sugar
1/2 cup butter
2 Tbsp almond liquer
1 (29oz) can sliced peaches, drained
12-14 slices French bread, 1-inch thick
5 large eggs
1 1/2 cups whole milk
1 tsp vanilla extract
2 tsp almond extract
Over medium-low heat, stir brown sugar and butter until butter melts. Cook until sauce is thick and foamy, about 5 minutes. Add almond liquer and pour into 9x13-inch pan. Let cool for 15 minutes. Place peaches on top of sauce. Cover with bread, trimming bread slices to fit in one layer.
Whisk together eggs, milk and extracts. Pour over bread. Cover and refrigerate overnight.
Bake at 350˚F uncovered, 40 minutes or until set and golden. Cover with foil if browning too quickly. Serve with warmed reserved peach syrup or maple syrup.