Crunchy Amaretto French Toast

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I don’t know exactly when it happened, but at some point Sunday nights became our traditional Breakfast-for-Dinner Night.  In addition, when someone is feeling poorly, breakfast may be summoned at anytime of day.  There’s something comforting about a bowl of soft scrambled eggs and buttered toast when you aren’t feeling quite up to par

Yesterday, my six-year-old grandson Georgie battled a headache off and on all day. By evening, when  I got him in our tub — usually a special treat because it is so big — he looked a sad figure, sitting there in the water, holding his forehead in his hand. “Nonny,” he said pitifully,”will you please go to my Mom’s bathroom and get the Ocean Breeze soap that she usually uses? I just can’t deal with other people’s soap right now.”

I am pretty sure this will be our family’s new phrase in response to generic overwhelm: “I just can’t deal with other people’s soap right now.”  Whether your family enjoys  a traditional “Breakfast for Dinner Night,” or someone’s needing a little comfort food or “you just can’t deal with other’s people’s soap anymore,” here’s a dish sure to comfort and please, anytime of day or night.

I love French Toast, but when the bread has not only been dipped in egg (flavored with Amaretto) but also coated with a thin layer of  sliced almonds before being grilled in butter… well, as my husband Greg said, “That’s the best French toast I’ve ever had in my life.”  Top these crunchy, almondy French toast with butter, fresh sliced strawberries, real maple syrup and serve with a side of sizzling bacon or sausage and your day (whether it’s morning or evening) will take a sharp and instant turn for the cheerier.  And vegans, do not worry! There’s a terrific vegan alternative for this recipe at the end of the post.

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Crunchy Amoretto French Toast

Serves Two (Makes 4 pieces of toast)

4 slices bread (I’m partial to potato bread for French toast)

2 large eggs, beaten

2 T. almond milk (or dairy milk)

1 t. almond flavoring or amaretto liqueur

Small pinch salt

¼ c. sliced almonds

2 t. butter plus 1 t. olive oil for pan

Sliced fresh strawberries (or any kind of berries you like) – about ¼ cup per person

Softened butter and genuine maple syrup

Heat skillet to medium high, melting the butter with the olive oil and mixing in the pan with the edge of a pancake turner.  In a low wide bowl mix beaten eggs, milk, almond flavoring or liqueur and pinch salt. Dip bread, both sides, into the egg mixture, shaking off excess.  Lay each piece carefully in the hot skillet, and then sprinkle the tops, evenly, with about a tablespoon of the sliced almonds. Using the back of the spatula pat the nuts into the bread with gentle pressure (this will help them stick when you turn the bread).  When the bottom of the toast is getting golden brown, gently turn the bread with a wide pancake turner,  and cook until the almond-side of the toast is  golden, fragrant, toasty and crunchy.  Top with berries, soft butter and a nice drizzle of real maple syrup.

Vegan Version. Use 1 cup of unsweetened almond milk plus 1 T. flour, 1 T. nutritional yeast (gives it an “eggy flavor”) and 1 T. maple syrup and 1 t. almond flavoring or amaretto for the “egg  mixture.”  Substitute vegan butter for the dairy butter.   This will actually coat six pieces of French toast rather than four.

More Variations:  Try adding cinnamon or nutmeg to the egg batter; or use orange juice instead of almond milk and a bit of orange zest. Thawed, heated sweetened previously frozen dark sweet cherries would also be wonderful with this. Substitute vanilla or rum flavoring for the amaretto or almond.

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French Toast PB Sandwich with Warm Jelly Syrup

(Becky, the Mama.)

I was faced with a true dilemma. We were packing up to vacate our vacation the next morning, our condo cupboards were almost bare and I still had to create something for this food blog.  Normally, I love these conditions.  They make me feel like a contestant on the show, “Chopped,” where chefs are forced to create a 5 star meal out of five unlikely ingredients in a basket.  Say, pickled pig’s feet, Lucky Charm’s cereal, passion fruit, Worcestershire Sauce, and edible fern fronds.

My “basket” was not as challenging as that list, but I was at the end of our book deadline for We Laugh, We Cry, We Cook. (Lord willing, it will be turned in by the time you read this!)  The manuscript was absorbing every available brain cell leaving me with precious  leftover neuron’s kitchen creativity. My available list of ingredients were: mustard (2 kinds), Ranch Dressing, Peanut Butter, Jelly, Bread and four iffy apples.

I put the list on my Facebook status, asking for help.  Within seconds my brilliant daughter came back with, “Do you have any eggs?”

“Yes, I have one egg,” I replied

“Butter or oil?”

“I have about a tablespoon of butter and plenty of olive oil.”

“Then how about a French Toast Peanut Butter Sandwich with Warmed Jelly Syrup?”

What can I say?  My daughter is brilliant. And thankfully, since I am not a contestant on “Chopped,” I am not required to incorporate Ranch dressing, mustard and iffy apples into this recipe.

I had just enough stuff to make two French Toast PBJ Sandwiches for our final morning of vacation,  and they turned out, well….. quite fabulous, actually. Greg loved it and said, “I’d definitely enjoy eating that again!”  It’s a fun way to fancy up a PBJ for kids, or when you are hankering for something a little sweet as a midnight snack with a glass of ice cold milk.  We often do “breakfast for supper” on Sunday nights, and this would be a perfect recipe for those occasions, perhaps served with some sliced oranges and bananas.

One half a sandwich was plenty filling for me, so if you make this for light eaters or children, one portion could easily feed two.

French Toast PB Sandwich with Warm Jelly Syrup

Serves 2 hungry people, 4 kids or light eaters

Ingredients:

4 slices bread

2-4 T. peanut butter

¼ c. Jelly, Jam or Preserves (I used blackberry)

1 egg

1 T. milk (dairy, almond or soy)

1 T. Butter

1 T. olive oil

Optional: 1 T. powdered sugar

Directions:

Put butter and oil in skillet and heat until bubbly and melted, stirring to mix them.  (The oil will help the butter keep from browning and burning.) Beat one egg with the milk in a shallow wide bowl.  Make two peanut butter sandwiches, using as much peanut butter as you like.  Dip the whole sandwich, both sides, into egg mixture and place in skillet.  Do the same with the second sandwich.  Turn over when one side is golden brown.

While the French Toast Sandwich is cooking, place jelly or jam in an oven-proof bowl or measuring cup.  Heat for 10 seconds at a time until it is hot, melted and the consistency of a thick syrup.

When sandwiches are cooked on both sides, move to a plate and carefully cut at a diagonal, propping one corner up on the other for a nice presentation.

Sift a little powdered sugar over all, if you like. (Alas, I had no powdered sugar in my “basket.”)  Slowly pour the hot melted jelly in a zig zag pattern over the French Toast Sandwiches and serve warm.