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Recipe At A Glance

  • 14 ingredients
  • Under 15 minutes
  • 4 Servings

Delicious French toast with an accompanying peach compote. The ultimate breakfast!


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Recipe Ingredients


  • 4 Bays English Muffins, split
  • 3 eggs 
  • 3/4 cup milk or half-and-half 
  • 2 Tbsp. Amaretto (optional) 
  • 1/2 tsp. vanilla 
  • 1/8 tsp. salt 
  • 1/8 tsp. ground nutmeg 
  • 6 Tbsp. butter, divided
  • 4 medium peaches, sliced
  • 3/4 cup apricot spread or preserves 
  • 2 Tbsp. Amaretto or orange juice
  • 1/2 pint fresh raspberries 
  • Confectioner's sugar 
  • Fresh mint sprigs 



Recipe Directions

Arrange muffin halves in a large, shallow baking dish. In a medium bowl, combine eggs, milk, Amaretto, vanilla, salt and nutmeg; whisk thoroughly to combine. Pour over muffins, turning to coat evenly. Cover and refrigerate several hours or overnight.

To cook, heat 2 tablespoons of butter in a large skillet. Add muffins halves and cook over medium-high heat until browned, turning once. Remove from skillet and keep warm. Repeat with remaining muffins and butter.

Heat remaining 2 tablespoons butter in the same skillet. Cook peaches until slightly softened, 2 to 3 minutes. Stir in apricot spread and Amaretto. Heat until mixture bubbles.
To serve, cut French toast slices in half. Arrange 3 pieces on each plate. Spoon some peach compote over each serving. Sprinkle with raspberries and confectioner’s sugar. Garnish with mint sprigs, if desired.


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