Amaretto French Toast

Amaretto French Toast

(4 servings)    Printable Version
  • For Topping:
  • 1/2 cup butter - softened
  • 1/4 cup plus 2 additional Tablespoons Amaretto
  • 1 cup maple syrup

  • For French Toast:
  • 12 slices French bread
  • 4 large eggs - beaten
  • 1/2 cup milk
  • 6 Tablespoons amaretto
  • additional butter for frying
First make Amaretto Butter by combining the 1/2 cup butter with 2 Tablespoons of Amaretto. Then make the Amaretto Syrup: In small saucepan, combine 1/4 cup Amaretto with the maple syrup. Heat to boiling. Allow to cool before serving. These will be your toppings.

To make the French Toast:

In a medium bowl, mix together all ingredients except bread. Soak bread in mixture. In large skillet, melt some butter. Cook in butter until golden brown. Flip and brown other side. Repeat with all bread slices.

Serve warm with the Amaretto butter and Amaretto syrup.

Bon Apetite!

This is also known as Italian French Toast... at least by my Grandma.

Mr Breakfast would like to thank Checkers for this recipe.

Comments About This Recipe
What do you think of Amaretto French Toast?
Overall Average Rating = 5 (out of 5)
Based on 10 votes.

From Garlic Girl
Rating (out of 5):  

Okay - I made this for brunch... it was fabulous! YUMMO! I would definitely make this again and for guests too!

Comment submitted: 10/28/2012 (#14796)

From JesMiddletown
Rating (out of 5):  

Amaretto French Toast has been a family tradition for years, and one I do not expect to stop anytime soon. We use apricot preserves as a different topping option, as listed in the Amaretto di Saronno recipe booklet where we first discovered the recipe many moons ago!

Comment submitted: 12/25/2011 (#13345)

From BlackCherry85

Amaretto is an Italian liquor.

Comment submitted: 9/4/2010 (#11165)

From honey_kiss

Would like to have more visual pictures of the recipes.

Comment submitted: 5/13/2010 (#10488)

From Antigone
Rating (out of 5):  

Wonderful, we used both whole wheat bread and an oatmeal bread similar to white. The oatmeal bread worked better with this recipe. I ended up using almost all of my husbands 250ml bottle of Amaretto. We all loved it with exception of my daughter who didn't like the syrup. We did boil the syrup to remove alcohol. Probably better to boil for 3-5 minutes to burn alcohol off, unless you like the alcohol flavor.

Comment submitted: 2/7/2010 (#9646)

From Shakespear

What is amaretto? You did not specify is it a syrup or a wine.

Comment submitted: 5/22/2009 (#8154)

From N I N
Rating (out of 5):  

Fantastic french toast recipe! Highly recommended. And I agree with Shafty - add more amaretto!!

Comment submitted: 8/9/2008 (#6090)

Official Member: Team BreakfastFrom kayat (Team Breakfast Member)
Rating (out of 5):  

I don't like french toast to begin with, but i thought what the heck. I'm glad I did, this was soooooo good. I also boozed it up a little more. I made a concotion of the butter, syrup, and amaretto instead of 2 separate ones.

Comment submitted: 8/31/2007 (#3474)

Official Member: Team BreakfastFrom shafty (Team Breakfast Member)
Rating (out of 5):  

Recipe tasted great. first time i made it there was not enough amaretto taste. second time just added more amaretto. recommended.

Comment submitted: 6/28/2007 (#3128)

From Devilish
Rating (out of 5):  

Feeling devilish, I used Pernod instead of Amaretto. I was expecting it to taste ridiculous but topped with a dollop of white ice cream it was awesome.

Comment submitted: 3/11/2007 (#1786)

From Awesome Recipe
Rating (out of 5):  

They were awesome. I used extra booze and I used Frangelico.

Comment submitted: 3/8/2007 (#1770)

From Good
Rating (out of 5):  

They were good in all - but I think they need something else in them but I can't put my finger on it.

Comment submitted: 11/14/2006 (#720)

From Gary
Rating (out of 5):  

This recipe sounded great, but I made one small modification. I substituted Chambord liquor for the Amaretto and made what can only be called Raspberry French Toast. It turned out great. Highly recommend it for raspberry lovers out there like myself.

Comment submitted: 8/18/2006 (#137)

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