Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 English muffins, split
3 Eggs
3/4 c Milk or half-and-half
2 tb Amaretto (optional)
1/2 ts Vanilla
-l/8 tsp. salt
-Dash ground nutmeg
4 tb Butter or margarine
1/2 pt Fresh raspberries
-Confectioner s sugar
-Fresh mint Sprigs
-Fruit sauce
2 tb Butter or margarine
4 md Peaches, sliced
3/4 c Apricot spread or
-preserves
2 tb Amaretto or orange juice
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
