French Toast, Pancakes and Waffles
Amaretto French Toast
Almonds are a major crop in Butte County and the recipe features our favorite ‘nut.’ This recipe was published in Savor magazine.
12 1-inch thick slices of dense textured bread such as Challah
2 cup half and half
¹/₃ cup plus 1 teaspoon Amaretto, divided
1 tablespoon honey
Pinch of salt
Butter for skillet
½ cup sliced almonds
Fresh fruit such as peaches and berries, to serve
Powdered sugar, to serve
½ cup vanilla yogurt
In a medium bowl, whisk together eggs, half & half, ⅓ cup of Amaretto, honey and salt. Soak bread slices in egg mixture for 5-10 minutes to thoroughly saturate. Melt butter in skillet or griddle. Place egg soaked slices in skillet and cook over medium heat. Gently press a sprinkle of almond slices into the uncooked side of the bread. As the bottom of the bread browns, add a little more butter to skillet and turn over the French toast. Cook, almondside-down, until bread has browned and almonds are toasted. Remove French toast from griddle and place on plate, almondside-up. Dust with powdered sugar if desired and top with fresh fruit, a dollop of Amaretto flavored yogurt and a sprig of mint. Serve with raspberry or maple syrup. For Amaretto yogurt: Mix 1 teaspoon of Amaretto with ½ cup of vanilla yogurt.