Amaretto French Toast
This delicious recipe from Teresa Johnson, is sure to be a hit at your Holiday Breakfast Table!

6 1 inch thick slices of Cinnamon Raisin or Cinnamon Bread
4 large eggs
½ cup milk
1 tablespoon dark brown sugar
1 teaspoon almond extract
2 tablespoons amaretto (optional)
3 tablespoons butter
¼ cup sliced almonds, toasted
Powdered sugar
Maple Syrup, warmed

Arrange bread slices in a lightly greased 13 x 9 inch baking dish.  Whisk together eggs, next 4 ingredients, and, if desired, liqueur; pour over bread. 
Let stand three minutes, you can puncture the bread with a fork so it will absorb more liquid if you want to cook it immediately; then gently turn bread over in pan to evenly absorb egg mixture.  Chill 8 hours, if desired.
Melt butter or spray with cooking spray in a heavy skilled over medium heat; put soaked bread slices in pan and cook until golden brown, then turn and cook the other side.  Check center with a knife to ensure it is cooked all the way through. 
Slice toast diagonally, place on a plate, sprinkle with powdered sugar and toasted almonds. Serve with syrup and soft butter.  Yield 3 servings.


Amado Territory Inn French Toast
This delicious French Toast recipe is from Amado Territory Ranch Inn's Cookbook. Amado Territory Ranch is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, birding and more. Read more. http://theblendmagazine.com/amadoinn/index.htm

12 slices Texas toast bread
5 oz. cream cheese
6 eggs, beaten
2 cups milk
1 tsp. cinnamon
1 Tbsp. sugar
½ tsp. vanilla
6 cinnamon apple rings

Mix well, the eggs, milk, cinnamon, vanilla, and sugar. Dip bread into egg mixture.
Brown in skillet, on both sides. Spread cream cheese on top of 6 slices bread and top with other six slices (like sandwich).
Add apple rings on top. It’s good with apple cinnamon syrup – see below.

Apple Cinnamon Syrup:
2 cups apple juice
1 cup granulated sugar
2 Tbsp. cornstarch
2 Tbsp. margarine or butter
In a saucepan, mix cinnamon, sugar and cornstarch together. Add apple juice and bring to a boil.
Stir constantly until it’s thickened and remove from heat. Stir in margarine or butter.


Baked Peach French Toast
This recipe can be prepared the night before. It is from Rodney Williams, Innkeeper of Strawberry Creek Inn, located up in Idyllwild, a popular mountain destination in Southern California. Read More. http://theblendmagazine.com/strawberrycreekinn/index.htm

6 1"-thick slices whole-grain bread
1 8-oz. package cream cheese
6 sliced medium (or 8 small) fresh peaches
½-cup pecans, chopped
½-cup whole milk
½-cup buttermilk
1/3-cup maple syrup
3 large eggs
2 tbs. unsalted butter, melted
1 tbs. sugar
1 tsp. cinnamon
1 tsp. vanilla extract
1 tbs. Kahlua coffee liqueur (optional)

Pre-heat oven to 400 degrees Fahrenheit
Lay bread slices in a casserole dish or other baking dish
Prick bread 3-4 times each with a paring knife
Spread a layer of cream cheese on top of each slice of bread
Arrange peach slices on top of bread slices to cover bread
Sprinkle nuts over peaches
Combine remaining ingredients well
Pour over bread, trying not to dislodge nuts too much from top of peaches
Bake 20-30 minutes, or until bread is no longer "soggy" and just begins to brown on the edges
Note: You may also let assembled French toast sit refrigerated in liquid for several hours or overnight before baking. Cored and peeled apple slices may also be substituted for the peach slices.
Serves 6

Stuffed French Toast
Save time and prepare this the night before.

1 1/2 loaves of your favorite breakfast bread (cinnamon raisin works great)
10 eggs
3 cups milk
3/4 cup maple syrup
1 pkg. or 16 oz. cream cheese, cubed
1 tsp. salt

Butter a 13" x 9" baking dish. Cut the bread into 1" cubes and put in a bowl.
In a separate bowl, beat together the eggs, milk, syrup, cream cheese and salt.
Pour the egg mixture over the bread cubes and mix together well.
Place the mixture into the baking dish and even it out by pressing down.
Cover the mixture and refrigerate overnight. In the morning, let the mixture sit for about 20 minutes at room temperature.
Bake at 350 degrees for about 40-45 minutes or until golden brown