My favorite cook book these days is “Perfect Party Foods,” by Diane Phillips, the Diva of Do-Ahead. (Find Diane online at http://www.dianephillips.com/ for more recipes) It was nominated for the James Beard Award a couple of years ago – it’s that good. Don’t be put off by the long ingredient list – it is really simple. I have modified a bit from the original. This recipe is ALWAYS a hit with brunch guests, and so easy it is almost unethical to accept accolades for being a good cook. And a great everyday breakfast as well.
Amaretto Peach French Toast
Toast
- 6 large eggs
- 2/3 cup milk
- 1 T amaretto liqueur
- 1 T baking powder
- 2 T sugar
- ½ tsp ground cinnamon
- 8 ounce loaf French bread cut into ½ inch pieces
Fruit
- 2 16-ounce bags frozen sliced peaches
- ½ cup sugar
- 1 tsp cinnamon
- 1 tsp cornstarch
Topping (optional, but great)
- ½ cup sugar
- 2 tsps cinnamon
- ½ cup sliced almonds
- 3T butter, melted
Night before:
- Coat a 9 x 13 baking dish with non- stick cooking spray. I like Baker’s Joy. .
- Put the bread in a rimmed baking sheet in a single layer.
- Whisk together the first 6 ingredients, then pour over the bread. Turn the bread until all the egg mixture is absorbed.
- Put the peaches, granulated sugar, cinnamon, nutmeg and cornstarch in the prepared baking dish, stir to coat the peaches, and cover it with the soaked bread, wedging in to fit.
- Cover and refrigerate overnight
- Mix all the topping ingredients in a small bowl, then put in a plastic sandwich bag and store overnight.
- Set the oven to come on to 375° about a half hour before you get up.
Next morning:
Take the baking pan out of the refrigerator, crumble the topping and sprinkle on the top of the toast, bake for 20 or 25 minutes, until the toast is golden and the peaches are bubbling around the side of the dish. Serve.
NOTES:
- Can substitutes 2 pints of fresh blueberries.
- A mixture of peaches and raspberries is sublime – Peach melba French toast
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