Amaretto French Toast Wamaretto Butter And Syrup Recipes

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.

AMARETTO FRENCH TOAST

Steps:

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

AMARETTO SIMPLE SYRUP

Steps:

• In a small saucepan, combine 1/2 cup water and the sugar over medium-high heat. Cook, stirring, until sugar has dissolved. Stop stirring, and bring to a boil; reduce to a simmer, and cook until mixture has thickened slightly, about 5 minutes. Remove from heat, and stir in almond liqueur. Cool syrup to room temperature before using. The syrup can be refrigerated in an airtight container, up to 1 month.

AMARETTO FRENCH TOAST

Steps:

• In shallow bowl mix all ingredients except bread.
• Soak bread in mixture.
• In large skillet, melt some butter.
• Drain bread.
• Cook in buttter until both sides are golden brown.
• Serve immediately with amaretto butter and amaretto syrup.
• NOTE: For a change, try irish cream instead of amaretto.