Peach melba french toast
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Peach melba french toast
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Last updated 6/12/2012 12:48:55 AM. Recipe ID 10173. Report a problem with this recipe.
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      Title: Peach melba french toast
 Categories: Muffins
      Yield: 1 Servings
      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
      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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Recipe ID 10173 (Apr 03, 2005)

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