Here's a nice version of French Toast that adds a new dimension to an old classic! I used to prepare this back in the day for our Mardi Gras Jazz Brunch which we would have at my restaurant Big Daddy's on the Sunday during Mardi Gras week.
4 large Eggs
3/4 cup Whole Milk
1/4 cup Heavy Cream
2 1/2 TBS Amaretto liquer
1/4 tsp Salt
10 slices of thick bread, such as Challah or Brioche
In a mixing bowl, whisk together the eggs, milk, cream, Amaretto & salt
After you whisked together this "egg wash", pour it into a rectangular container
Place slices of the bread into the egg wash
Soak each side of the bread in the egg wash for 30 seconds
Preparation Per batch of 2 bread slices:
Soak the bread in the egg wash
Heat 1 TBS of the butter in a large non-stick skillet over medium heat
Place 2 slices of the bread into the skillet
Cook until the bread is golden brown (about 3 minutes)
Using a plastic hamburger spatula, carefully flip the bread over
Cook bread for another 3 minutes
Repeat the same procedure for the remaining slices of bread
Note: As each batch is done...
keep the french toast warm on a sheet pan in the oven until you're ready to serve
Serve with some good quality maple syrup on the side!