*  Exported from  MasterCook  *

                        PEACH MELBA FRENCH TOAST

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



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