Recipe by ratherbeswimmin'
An adapted recipe from Oso Grande Ranch, Pagosa Springs, Colorado. Decadent and a lovely special occasion breakfast/brunch.
Top Review by LonghornMama
Yum! Really delicious! Only changes I made were to use evaporated milk because I needed to use it up, and six pieces of Orowheat potato bread. With this bread, there was no need to refrigerate overnight. My kids loved it, too! I could definitely taste the almond extract and amaretto but the flavor was just right, not overpowering and no liquory aftertaste. Nutmeg complimented nicely. This is not one of those syrupy overnight casseroles, it's more traditional French toast. Being served with powdered sugar or pure maple syrup, I can't imagine adding additional sugar to the recipe. Thanks for sharing!
- 6 slices French bread (1-inch-thick)
- 4 eggs
- 1⁄2 cup milk
- 1 tablespoon dark brown sugar
- 1 teaspoon almond extract
- 1⁄2 teaspoon ground nutmeg
- 2 tablespoons Amaretto
- 3 tablespoons butter or 3 tablespoons margarine
- 1⁄4 cup sliced almonds, toasted
- powdered sugar
- maple syrup, warmed
Directions See How It's Made
- 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.