Plan to make the amaretto sauce before hand, keeping it warm in a double boiler. Serve with whipped cream.
1 c butter
1 c sugar
1⁄4 c water
5 egg (1 medium size, slightly beaten, for the amaretto sauce, 4 large for the toast)
1 fl oz brandy (about 2 tablespoons)
8 sli bread (French bread, 3/4 inch thick slices)
1 t vanilla extract
1 t almond extract
1 t cinnamon
almond (slivered and toasted, for garnish, optional)
cream (whipped, for garnish, optional)
jam (your favorite, garnish, optional)
- Combine beaten eggs, heavy cream, vanilla essence, almond extract and cinnamon in a bowl. Beat well with a wire whisk or fork.
- Lay the bread in a shallow pan and pour the egg mixture over bread slices, cover both side. allow the bread to soak for about five minutes.
- In a large heavy skillet, melt butter over medium heat. Brown the soaked bread on one side only, turn and place in a 400° F oven and bake until puffy.
- Arrange on plate and top with the amaretto sauce and garnish with whipped cream and almonds before serving.
The Amaretto Sauce
Melt butter in a small saucepan over a medium heat. Add the sugar and water cooking for 2 minutes, stir constantly. Slowly pour the butter mixture into the bowl with the egg, beat well. Add the amaretto and brandy and stir to mix well. Heat until it thickens, but don't let it boil or it will curd.
Garnish with jam, slivered almonds, toasted, and accompany with whipped cream.
Reserve this recipe for a special day.
Connecticut food recipes
Food in U.S.A.
Food in U.S.A.