Amaretto Brioche French Toast with Cinnamon Butter
Source of Recipe
From "In the Kitchen with David" by David Venable
Recipe Introduction
"When I want to serve an extra-special breakfast or brunch for people dear to me, I make this twist on French toast. You'll be amazed at the difference it makes when you use slices of rich, eggy brioche, a splash of amaretto�an almond-flavored Italian liqueur�and a generous dollop of warm cinnamon butter."
List of Ingredients
Cinnamon Butter:
◦ 8 tablespoons (1 stick) unsalted butter, at room temperature
◦ � cup confectioners' sugar
◦ � cup honey
◦ 1 teaspoon ground cinnamon
French Toast:
◦ 3 large eggs
◦ 1 cup half-and-half
◦ 3 tablespoons amaretto
◦ 2 teaspoons pure vanilla extract
◦ 3 tablespoons brown sugar
◦ 2 teaspoons ground cinnamon
◦ 1 loaf brioche bread, cut into 1- to 1 �-inch slices
◦ 1 tablespoon unsalted butter
◦ Maple syrup
Recipe
To make the cinnamon butter:
Whisk together the butter, confectioners' sugar, honey, and cinnamon in a small bowl until light and fluffy. Set aside.
To make the French toast:
Whisk together the eggs, half-and-half, amaretto, vanilla, brown sugar, and cinnamon in a 9 x 13-inch baking dish. Add the brioche slices in a single layer and let the mixture stand until the bread has absorbed most of the egg mixture, about 5 minutes.
Meanwhile, melt the butter in a large skillet over medium-high heat. Working in batches, transfer the brioche slices to the skillet. Cook, covered, until they are golden, 1 to 2 minutes per side. Arrange the slices of French toast on a platter and serve with the cinnamon butter and warm maple syrup.
Makes 4 to 6 servings
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