Peach melba french toast

Yield: 1 Servings

Ingredients:

4 English muffins split
3 Eggs
3/4 c Milk or half-and-half
2 tb Amaretto (optional)
1/2 ts Vanilla -l/8 tsp. salt -Dash ground nutmeg
4 tb Butter or margarine
1/2 pt Fresh raspberries -Confectioner s sugar -Fresh mint Sprigs -Fruit sauce
2 tb Butter or margarine
4 md Peaches sliced
3/4 c Apricot spread or -preserves
2 tb Amaretto or orange juice

Instructions:

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 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 4-5. From the files of Al Rice North Pole Alaska. Feb 1994