Amaretto French Toast Recipes

Steps:

• Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
• Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

Steps:

• For butter, combine softened butter and 2 tbls. amaretto until well blended.
• For syrup: In small saucepan, combine 1/4 cup amaretto and syrup. Heat to boiling.
• Remove from heat and allow to cool to warm.
• For French toast: In large skillet over medium high, melt some butter.
• In shallow bowl mix all remaining ingredients except bread.
• Dip bread slices in mixture until just soaked through.
• Cook in butter until both sides are golden brown.
• Serve immediately with Amaretto butter and Amaretto Syrup.

Steps:

• Place French bread slices in a 13x9 inch baking dish.
• In a mixing bowl, add eggs, milk, brown sugar, almond extract, nutmeg, and Amaretto; whisk to combine.
• Pour mixture over bread slices; set stand 2 1/2 minutes; turn bread slices over and let stand 2 1/2 more minutes.
• May chill for 8 hours if desired.
• Melt butter at 400° in a 15x10 inch jelly roll pan; tilt pan to coat evenly with melted butter.
• Place bread slices into coated pan.
• Bake at 400° for 15 minutes; turn; bake 8 more minutes or until golden.
• Sprinkle with almonds, and powdered sugar if desired.
• Serve with maple syrup.

Steps:

• Preheat oven to 350°F.
• Spray 13x9" baking dish, generously.
• Soak raisins in 2 tablespoons of Amaretto only, add 1 tablespoon more if needed, after raisins are plumped, drain.
• Butter both sides of bread and place in baking dish, single layer, covering the bottom of dish.
• In a bowl, toss almonds with sugar and sprinkle all over the bread.
• Drizzle maple syrup and Amaretto-soaked raisins over almonds.
• In a bowl, mix eggs, vanilla extract, almond extract, half-and-half, milk, cinnamon and nutmeg.
• Pour evenly over bread slices.
• Let baking dish rest for 30 minutes, before placing in oven.
• Bake for 30-45 minutes, until brown.
• Working rapidly, invert on serving tray, cut into squares, and sprinkle with powdered sugar, if desired.
• Enjoy and serve piping hot!

Steps:

• 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.

Steps:

• In a shallow bowl mix eggs, milk& Disaronno.
• Soak french bread in Disaronno mixture.
• In a large skillet, melt a bit of butter.
• Drain french bread and cook in buttered skillet until both sides are golden brown.
• Serve with Disaronno Butter& Disaronno Syrup.
• -=DisaronnoButter=-.
• Combine 1/2 cup softened butter with 2 tbsp Disaronno.
• -=DisaronnoMaple Syrup=-.
• Combine 1 cup maple syrup with 1/4 cup Disaronno in a saucepan and heat until boiling.
• Remove from heat and allow to cool before serving.