Amaretto French Toast
2 tablespoons unsalted butter
½ cup maple syrup
1 tablespoon water
1/2 teaspoon vanilla extract or vanilla bean
A touch of Bourbon or Amaretto
1 tablespoon unsalted butter
4 slices of desired cut of fresh bread
Preheat the ¾ quart butter warmer over medium-low heat 175°F to 200°F (79°C to 93°C) add butter and maple syrup. Stir occasionally if needed.
Break eggs into a wide, shallow bowl or pie plate; beat eggs and water lightly with a fork. Stir in vanilla and liquor.
Over medium-high heat 350°F to 375°F (177°C to 190°C), heat square griddle and coat with a thin layer of unsalted butter.
Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side.
Transfer bread slices to griddle, cook until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
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