Prep 25 mins
Cook 12 mins
This is a very enjoyable recipe straight from La Scala Cafe Sacramento, CA. I planned ahead and served it to guests at 11PM at night. It was a surprise to them and a great change from the usual cake and coffee after the theater. Don't be put off by the length of instructions, I just wanted it to be easy to follow.
- 2 ounces Amaretto
- 1 ounce brandy
- 1⁄4 lb butter
- 1 cup sugar
- 1 egg
- 1⁄4 cup water
- toasted sliced almonds, for garnish
- whipped cream (I left it off)
- 4 -5 extra large eggs
- 1⁄4 cup heavy cream (I used half and half)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 8 slices French bread (thicker than you would serve for toast)
- This sauce need to be made first and kept warm*.
- Put water into the bottom half of a double boiler and place on high heat to boil. When boil reached, turn down heat to simmer.
- Beat egg in medium bowl; set aside.
- Melt stick of butter in the top of a double boiler over medium heat. Add sugar and water, cook, stirring constantly for two minutes.
- Gradually add this to the beaten egg, beating constantly. Slowly add in the liquors.
- Pour it all back into the top of the double boiler. Cover an place on top of simmering water. Stir occasionally.
- Preheat oven to 400°F.
- Combine first 4 ingredients, beating well with whisk.
- Lay bread in a shallow pan with sides and pour mixture over bread, turning to coat both sides. Let soak about 5 minutes.
- In an ovenproof skillet large enough to hold all the bread at once, melt butter on medium heat.
- Arrange all of the bread in skillet and brown on one side. Turn over and place in oven, baking until puffy.
- Arrange on plate and top with sauce. Garnish with whipped cream (just a little) and almonds.
- *I have made the sauce, put into top saucepan, covered and refrigerate for several hours. I then continue by putting over the boiling water for five minutes and then turning heat down for just a simmer and continue with the recipe.