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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:
â—¦ 8 tablespoons (1 stick) unsalted butter, at room temperature
â—¦ ½ cup confectioners' sugar
â—¦ ½ cup honey
â—¦ 1 teaspoon ground cinnamon

French Toast:
â—¦ 3 large eggs
â—¦ 1 cup half-and-half
â—¦ 3 tablespoons amaretto
â—¦ 2 teaspoons pure vanilla extract
â—¦ 3 tablespoons brown sugar
â—¦ 2 teaspoons ground cinnamon
â—¦ 1 loaf brioche bread, cut into 1- to 1 ½-inch slices
â—¦ 1 tablespoon unsalted butter
â—¦ 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