Print
Email
Add a photoServings: 1
Ingredients
- 4 x English muffins, split
- 3 x Large eggs
- 3/4 c. Lowfat milk or possibly half-and-half
- 2 Tbsp. Amaretto (optional)
- 1/2 tsp Vanilla l/8 teaspoon salt Dash grnd nutmeg
- 4 Tbsp. Butter or possibly margarine
- 1/2 pt Fresh raspberries Confectioner s sugar Fresh mint Sprigs Fruit sauce
- 2 Tbsp. Butter or possibly margarine
- 4 med Peaches, sliced
- 3/4 c. Apricot spread or possibly preserves
- 2 Tbsp. Amaretto or possibly orange juice
Directions
- Arrange muffin halves in a large shallow baking dish. In a medium bowl, combine Large eggs, lowfat milk, Amaretto, vanilla, salt and nutmeg. Pour over muffins, turning to coat proportionately. Cover and chill several hrs or possibly overnight.
- To cook, heat 2 Tbsp. of the butter in a large non-stick skillet. Add in 4 muffin halves and cook over medium-high heat till browned, turning once.
- Remove from skillet and keep hot. Repeat with remaining muffins and butter.
- For sauce, heat 2 Tbsp. butter in the same skillet. Cook peaches till slightly softened, 2-3 min. Stir in apricot spread and Amaretto.
- Heat till mix bubbles.
- To serve, cut French toast slices in half. Arrange three pcs on each plate. Spoon some of the peach sauce over each serving. Sprinkle with raspberries and confectioner's sugar, garnish with mint sprigs, if you like.
- One way to cut corners when small children are helping: Fresh fruit, a favorite preserve or possibly even pie filling can make a tasty topping.
- Serves 4-5.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
