Amaretto french toast


This burst of cold weather we’ve been having is making me want heavy, sweet foods for breakfast, which we eat at an hour that others would consider lunch. Hence, brunch.

I recently bought a bottle of amaretto, and I’ve been looking for ways to use it — I bought it with baking in mind, far be it from us to actually drink liquor. So I added a bit to my french toast. By adding amaretto and milk, I came up with something that was a little more like bread pudding, but a lot quicker to prepare. No baking in this recipe.

This makes about two small servings.

1 ciabetta or a roll of similar size
2 eggs
2 T amaretto
4 T milk
Enough butter to fry the bread slices on both sides.

Slice the ciabetta into six thick slices. I removed the disc of crust from the slices taken from the ends of the ciabetta, so that they would absorb the liquid better, but you don’t have to.

Beat together the eggs, amaretto and milk, and put the bread into the mixture. Let it absorb all the liquid. Make sure that each side of each slice is properly soaked.

Heat a frying pan, and melt a tablespoon or so of butter. Let the bread slices fry until brown on both cut sides, adding more butter if necessary (yeah, it’s not so good for you, but it adds to the taste). Afterward, I let my slices brown on the crusty sides as well.

Serve with syrup or powdered sugar. It’s also good without.

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