Arrange muffin halves in a large shallow baking dish. In a medium bowl, combine eggs, milk, Amaretto, vanilla, salt and nutmeg. Pour over muffins, turning to coat evenly. Cover and refrigerate several hours or overnight. To cook, heat 2 tablespoons of the butter in a large non-stick skillet. Add 4 muffin halves and cook over medium-high heat until browned, turning once. Remove from skillet and keep warm. Repeat with remaining muffins and butter. For sauce, heat 2 tablespoons butter in the same skillet. Cook peaches until slightly softened, 2-3 minutes. Stir in apricot spread and Amaretto. Heat until mixture bubbles. To serve, cut French toast slices in half. Arrange three pieces on each plate. Spoon some of the peach sauce over each serving. Sprinkle with raspberries and confectioners sugar, garnish with mint sprigs, if desired. One way to cut corners when small children are helping: Fresh fruit, a favorite preserve or even pie filling can make a tasty topping. Serves 4-5. From the files of Al Rice, North Pole Alaska. Feb 1994
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|Serving Size: 1 Serving (1122g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1908 (80%)|
|Amt Per Serving||% DV|
|Total Fat 212g||283 %|
|Saturated Fat 69g||345 %|
|Monounsaturated Fat 82.4g|
|Polyunsanturated Fat 41.5g|
|Cholesterol 3324mg||1023 %|
|Sodium 1117.5mg||39 %|
|Potassium 1374.5mg||36 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 10.1g||41 %|
|Sugars, other 17.7g|
|Protein 99.2g||142 %|
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Calories per serving: 2389
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