Amaretto Raisin Oven Baked French Toast Food

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.

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!

OVEN-BAKED FRENCH TOAST WITH PEACHES

Steps:

• Preheat oven to 200C (fan forced).
• Line a baking tray with baking paper.
• Cut each slice of raisin bread in half to form 2 triangles out of each slice.
• Whisk the eggs, skim milk (or buttermilk) and cinnamon in a shallow dish.
• Dip each piece of bread into the egg mixture, allowing any excess to drip off.
• Put each piece on the tray and then bake in the oven for 10 minutes or until egg mixture has turned golden brown.
• Divide the toast between two plates.
• Spoon the yoghurt over, top with peach slices and sprinkle with toasted almonds.
• Serve straight away.
• TOASTING ALMONDS - spread the almonds over a baking tray and cook stirring once for 5 - 6 minutes in an oven preheated to 160C (fan forced) until lightly golden.
• ALTERNATIVE 1 - sourdough bread for the raisin bread.
• ALTERNATIVE 2 - use canned apricots instead of the peaches.
• ALTERNATIVE 3 - replace the vanilla yoghurt with a flavour of your choice.

OVEN-BAKED FRENCH TOAST

Steps:

• Lightly grease a 9X13 pan.
• Arrange bread in 2 layers in pan.
• In large bowl, wisk together the remaining ingredients.
• Pour evenly over bread slices, pressing down until some of the liquid is absorbed and bread does not float.
• Bake 350F for 45 minutes, or until center reaches 160F and bread is golden brown.

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.

SYLVIA'S FRENCH TOAST

Steps:

• Beat all ingredients together with a fork and dip day old raisin or plain bread into it.
• Fry with margarine.
• Sprinkle with icing sugar and serve with sliced apples, or syrup.

AMARETTO FRENCH TOAST

Steps:

• 1. In a shallow bowl mix all ingredients except bread.
• 2. Soak bread in mixture
• 3. In a large skillet,some butter
• 4. Drain bread.
• 5. Cook in butter on both sides until golden brown
• 6. Serve immediately with amaretto butter and syrup
• 7. NOTE: For a change try Irish Cream instead of Amaretto
• 8. FOR AMARETTO BUTTER: Combine butter and amaretto liqueur. Mix well refrigerate.
• 9. FOR AMARETTO SYRUP: In a small saucepan, combine amaretto liqueur and maple syrup. Heat to boiling. Allow to cool before serving.

OVEN-BAKED FRENCH TOAST WITH MIXED BERRY SAUCE

Steps:

• Heat oven to 375F Lightly coat a 9x13 baking dish with cookng spray.
• Arrange enough whole bread slices in a single layer to cover bottom of dish. Cut remaining slices in half on diagonal and arrange in overlapping rows on top. You should have 3 rows of bread triangles. Set aside.
• In a medium bowl, whisk together sugar, cinnamon, baking powder and nutmeg. Whisk in eggs and vanilla until well-blended. Gradually whisk in milk.
• Slowly and evenly pour egg mixture over bread slices and let soak for 5 minutes. Use a fork or spatula to gently press down on bread to ensure it is evenly soaked.
• Baked for 30-40 minutes or until French toast is puffed. Sprinkle top of French toast with sugar, then set oven to broil. Broil French toast until sugar is melted and bread is lightly browned.
• BERRY SAUCE:.
• While French toast bakes, in a small bowl, combine lemon juice and cornstarch. Set aside.
• In a medium saucepan, combine berries, sugar, water and salt. Bring to a simmer and stir in lemon juice mixture. Simmer, stirring often, until sauce thickens slightly about 2 minutes longer. Let cool.
• When French toast is done baking, serve immediately topped with mixed berry sauce.