Amaretto French Toast
Submitted by tomrn96
French toast soaked in amaretto-spiked egg mixture, served with amaretto butter and syrup. Boozy, indulgent breakfast with almond flavor throughout.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
30 minThick slices of French bread get dunked in an amaretto-milk-egg custard that soaks all the way through, then fry up golden and crispy on the outside.
The real decadence comes from serving them with amaretto butter and amaretto syrup, creating layers of almond flavor in every bite.
It’s the kind of breakfast that turns a regular weekend morning into something special.
Pro Tips
- Thick-cut bread: Use 1-inch thick slices of French bread; thin slices get too soggy and fall apart when you flip them.
- Drain before cooking: Let excess egg mixture drip off before placing bread in the pan; too much makes them steam instead of getting crispy.
- Serve immediately: These are best hot off the griddle when the outside is still crisp; sitting makes them soggy.
Ingredients
Directions
In shallow bowl mix all ingredients except bread.
Soak bread in mixture.
In large skillet, melt some butter.
Drain bread.
Cook in buttter until both sides are golden brown.
Serve immediately with Amaretto butter and Amaretto Syrup.
NOTE: For a change, try Irish Cream instead of Amaretto.
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