Recipe - Peach Melba French Toast

4 English muffins, split
3 Eggs
Three fourths cup Milk or halfandhalf
2 tablespoon Amaretto (optional)
One half teaspoon Vanilla
l/8 tsp. salt
Dash ground nutmeg
4 tablespoon Butter or margarine
One half pt Fresh raspberries
Confectioner s sugar
Fresh mint Sprigs
Fruit sauce
2 tablespoon Butter or margarine
4 md Peaches, cut or sliced up
Three fourths cup Apricot spread or
preserves
2 tablespoon Amaretto or orange juice

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 nonstick skillet. Add
4 muffin halves and cook over mediumhigh 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, 23 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 confectioner's 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 45.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini