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Apricot and amaretto french toast




Source of Recipe


australian women's weekly


List of Ingredients




3 eggs, lightly beaten
4 tablespoons 'Amaretto', or 'Almond' or 'Walnut Liqueur'
4 tablespoons caster sugar
2 teaspoons vanilla extract
1 cup (250 mls) milk
6 thick cut slices of bread (2- 3 cm thick)
1 - 2 tablespoons butter
6 tinned apricot halves, drained and base trimmed to height of bread
Maple Syrup and mascarpone to serve

Recipe



In a medium bowl combine eggs, liqueur, caster sugar, vanilla and milk.

Cut a circle out of the centre of each slice of bread the same width as the apricot. Preheat medium non stick frypan over a medium heat. Add enough butter to coat the base of the pan. Soak 2 slices of bread in the milk until just wet through. Transfer to the pan and place an apricot seed side down in the whole of each. Pour a little extra milk mixture in to secure and cook for 2- 3 minutes on each side until cooked through. Repeat with remaining bread and apricots.

Serve with maple syrup and a dollop of mascarpone cheese.