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Amaretto French Toast
Posted By Nicole On October 3, 2012 @ 2:40 pm In Breakfasts,Recipes | 4 Comments
French toast is one of those breakfasts that is usually reserved for the weekends, but often makes appearances on my weekday mornings if I have a nice loaf of bread in the kitchen. It’s fast and easy to make french toast, and the warm, custardy dish is like having dessert for breakfast. This Amaretto French Toast is a new favorite twist on french toast that has a slightly more grown up flavor to it thanks to a little amaretto in the mix.
Amaretto is sweet, almond-flavored liqueur. You don’t usually see it in breakfast recipes all that often, but it works exceptionally well in the case of french toast. The almond flavor adds a really nice element to the eggy custard that bread is dipped in for french toast, and it adds just the right amount of sweetness to the mix. I used a fairly soft white bread for this french toast, which was a relatively plain background for the amaretto. The liqueur is strong enough that you will still get a nice flavor using a whole wheat bread, if you prefer, but it will seem a little more indulgent with white bread.
If you want a similar effect without any alcohol, you can use almond extract in your custard base recipe. Amaretto has a distinct flavor and almond extract is a bit more aggressive, so you will probably only want a small splash of it in the mix – about 1/2 teaspoon – instead of two full tablespoons. This recipe can easily be doubled, and it can also be halved if you are making breakfast for just one or two. I usually serve this with a drizzle of maple syrup, but powdered sugar and sliced, toasted almonds are a nice finishing touch, too. You should get four servings with this recipe, though you may be able to dip more than four slices of bread depending on how large the bread you’re working with is.
Amaretto French Toast
2 large eggs
1/2 cup milk
2 tbsp amaretto
1/2 tsp vanilla extract
4 slices of bread, pref. white bread
maple syrup, for serving.
In a medium bowl, whisk together eggs, milk, amaretto and vanilla. Pour into a large, shallow bowl or pie plate.
Preheat a griddle or nonstick skillet over medium-high heat.
Dip the bread, one piece at a time, into the amaretto mixture. Allow each side to soak well, poking the slice with a fork to saturate it. Transfer to hot pan with a spatula. Cook until golden, about 3-5 minutes, then flip and cook until golden on the second side, 1-2 minutes. Serve immediately, and repeat with remaining slices of bread.
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