Amaretto And Peaches French Toast Recipes

AMARETTO AND PEACHES FRENCH TOAST

Steps:

• 1. Mix the eggs,cream, sugar, cinnamon and extract. Dip the bread in the mixed batter, and pan fry both sides to a golden brown. In a saute pan add the juice mixed with the cornstarch brown sugar, and Liquor. when it turns in to a glaze add the peaches. warm the peaches and add the peaches and glaze to the french toast. Yum

AMARETTO FRENCH TOAST

Steps:

• Heat a large skillet or electric skillet over medium heat; add butter to melt.
• Whisk together egg, milk, vanilla and Amaretto in a shallow bowl.
• Dip the Texas toast in the egg mixture, coating both sides.
• Cook the toast for 2-4 minutes per side until golden brown.
• Serve with toasted cocount and warmed maple syrup.

AMARETTO FRENCH TOAST W/AMARETTO BUTTER AND SYRUP

Steps:

• For butter, combine softened butter and 2 tbls. amaretto until well blended.
• For syrup: In small saucepan, combine 1/4 cup amaretto and syrup. Heat to boiling.
• Remove from heat and allow to cool to warm.
• For French toast: In large skillet over medium high, melt some butter.
• In shallow bowl mix all remaining ingredients except bread.
• Dip bread slices in mixture until just soaked through.
• Cook in butter until both sides are golden brown.
• Serve immediately with Amaretto butter and Amaretto Syrup.

PEACHES STUFFED WITH AMARETTI COOKIES

Steps:

• Preheat the oven to 375 degrees F. Butter the bottom of an 8-inch baking dish and set aside.
• Using a melon baller, clean out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. In the bowl of a food processor, add the amaretti cookies and pulse until finely crumbled. Divide the amaretti crumbs between the peaches. Fill the center of each peach with the amaretti cookie crumbs. Sprinkle 1/2 teaspoon of sugar over each. Dot each peach with 1/2 teaspoon of butter.
• Bake until the peaches are tender and the filling is crisp on top, about 30 minutes. Serve warm with whipped cream.

GRANDMA'S PEACH FRENCH TOAST

Steps:

• In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
• Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
• Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

GRILLED PEACHES WITH AMARETTI

Steps:

• Preheat the oven to 375 degrees F.
• Heat a grill with a single layer of charcoal. When the coals are hot, brush the grill with a little oil to make sure the peaches don't stick. Place the peaches, cut side down, on the grill and cook for a few minutes, until they're slightly charred.
• Place the peaches in an oven-proof dish, sprinkle each half with a little vanilla sugar. Combine the rum and amaretto and drizzle 1/2 of it on the peaches. Bake the peaches for about 10 minutes, until they're very tender. Serve hot, at room temperature, or cold with crumbled amaretti cookies on top or with the cookies on the side. I like to serve them with a dollop of creme fraiche or vanilla ice cream.
• Vanilla Sugar:
• Find a jar tall enough to hold 2 vanilla beans. Fill the bottle with sugar and cover tightly. Store on a pantry shelf. After about 3 months you will have a wonderful ingredient for cooking and baking. Keep adding vanilla beans and sugar to the jar and you will have it for years.

OVERNIGHT PEACHES & CREAM FRENCH TOAST

Steps:

• Beat together eggs and preserves, then add half and half and mix well.
• Place a single layer of French bread in a 9x13 baking dish.
• Pour egg mixture over and refrigerate overnight.
• Fry bread in small amount of butter, turning once.
• For topping, mix together butter and preserves.
• Serve French toast topped with peach butter and peach slices.
• Sprinkle with toasted shaved almonds and powdered sugar.

PEACHES & CREAM FRENCH TOAST

Steps:

• In a small saucepan, combine the brown sugar, butter, and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13" x 9" baking dish. I added a 1/2 tsp of mace or you could use nutmeg.
• Arrange peaches in dish. (I used 3 cups of my home-grown frozen peaches). Place half the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; process until smooth. I added another 1/2 tsp mace into the eggs, as well. Pour over top, push bread lightly into cream mixture.
• Cover, and refrigerate overnight.
• Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-60 minutes or until knife inserted near center comes out clean. (Do not insert knife into cream cheese).
• Blueberry sauce: Measure 1 cup of juice (add water if necessary). Mix 1/2 cup sugar with 3 tablespoons of corn starch, add to small saucepan along with juice. Cook over medium heat until mixture thickens, add 1/2-1 cup fresh or frozen blueberries. Serve over French toast.

AMARETTO FRENCH TOAST

Steps:

• Place French bread slices in a 13x9 inch baking dish.
• In a mixing bowl, add eggs, milk, brown sugar, almond extract, nutmeg, and Amaretto; whisk to combine.
• Pour mixture over bread slices; set stand 2 1/2 minutes; turn bread slices over and let stand 2 1/2 more minutes.
• May chill for 8 hours if desired.
• Melt butter at 400° in a 15x10 inch jelly roll pan; tilt pan to coat evenly with melted butter.
• Place bread slices into coated pan.
• Bake at 400° for 15 minutes; turn; bake 8 more minutes or until golden.
• Sprinkle with almonds, and powdered sugar if desired.
• Serve with maple syrup.

FRESH PEACHES WITH AMARETTO SAUCE

Steps:

• Stir together sugar and cornstarch in 1-quart stainless steel or nonstick saucepan (do not use aluminum because the sauce will discolor). With wire whisk, stir in soymilk and amaretto liqueur until well blended.
• Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Refrigerate about 1 hour or until cold.
• Divide peaches among 4 individual dessert dishes. Spoon amaretto sauce over peaches. Serve immediately.

AMARETTO RAISIN OVEN-BAKED FRENCH TOAST

Steps:

• Preheat oven to 350°F.
• Spray 13x9" baking dish, generously.
• Soak raisins in 2 tablespoons of Amaretto only, add 1 tablespoon more if needed, after raisins are plumped, drain.
• Butter both sides of bread and place in baking dish, single layer, covering the bottom of dish.
• In a bowl, toss almonds with sugar and sprinkle all over the bread.
• Drizzle maple syrup and Amaretto-soaked raisins over almonds.
• In a bowl, mix eggs, vanilla extract, almond extract, half-and-half, milk, cinnamon and nutmeg.
• Pour evenly over bread slices.
• Let baking dish rest for 30 minutes, before placing in oven.
• Bake for 30-45 minutes, until brown.
• Working rapidly, invert on serving tray, cut into squares, and sprinkle with powdered sugar, if desired.
• Enjoy and serve piping hot!

AMARETTO-PEACH PRESERVES

Steps:

• Place raisins in a small bowl. Cover with boiling water; let stand 5 minutes. Place raisins with liquid in a large saucepan. Add peaches and orange zest. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until peaches are tender., Stir in orange and lemon juices; return to a boil. Add sugar. Cook, uncovered, over medium heat 25-30 minutes or until thickened, stirring occasionally. Add pecans; cook 5 minutes longer. Remove from heat; stir in amaretto., Carefully ladle hot mixture into five hot sterilized half-pint jars. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.