Peach melba french toast
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | English muffins, split | |
| 3 | Eggs | |
| ¾ | cup | Milk or half-and-half |
| 2 | tablespoons | Amaretto (optional) |
| ½ | teaspoon | Vanilla l/8 tsp. salt Dash ground nutmeg |
| 4 | tablespoons | Butter or margarine |
| ½ | pint | Fresh raspberries Confectioner s sugar Fresh mint Sprigs Fruit sauce |
| 2 | tablespoons | Butter or margarine |
| 4 | mediums | Peaches, sliced |
| ¾ | cup | Apricot spread or preserves |
| 2 | tablespoons | Amaretto or orange juice |
Directions
Arrange muffin halves in a large shallow baking dish. In a medium bowl, combine eggs, milk, Amaretto, vanilla, salt and nutmeg. Pour over muffins, turning to coat evenly. Cover and refrigerate several hours or overnight.
To cook, heat 2 tablespoons of the butter in a large non-stick skillet. Add 4 muffin halves and cook over medium-high heat until browned, turning once. Remove from skillet and keep warm. Repeat with remaining muffins and butter.
For sauce, heat 2 tablespoons butter in the same skillet. Cook peaches until slightly softened, 2-3 minutes. Stir in apricot spread and Amaretto. Heat until mixture bubbles.
To serve, cut French toast slices in half. Arrange three pieces on each plate. Spoon some of the peach sauce over each serving. Sprinkle with raspberries and confectioner's sugar, garnish with mint sprigs, if desired.
One way to cut corners when small children are helping: Fresh fruit, a favorite preserve or even pie filling can make a tasty topping.
Serves 4-5.
From the files of Al Rice, North Pole Alaska. Feb 1994