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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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