I found this recipe on Pinterest but I didn’t have Amaretto. I really didn’t feel like turning this is into a $30 breakfast, so I rummaged through my liquor cabinet and voila….Frangelico. Close enough. I made this on a school morning. While it baked in the oven, I made school lunches so it’s not a time consuming recipe. My youngest daughter cleared her plate and declared it “The best french toast ever!”. My oldest daughter cleared her plate too but said she preferred this recipe better. Gotta love their honesty.
Frangelico French Toast with Pecans
1 cup 2% milk
3 tbsps granulated sugar
1 tsp vanilla extract
2 tbsps Frangelico
1 loaf of challah, cut into 1/2 inch cubes
1 tbsp butter for greasing baking dish
1/2 cup chopped pecans
Maple syrup, to serve
Preheat oven to 350F. In a large bowl whisk together eggs, milk, sugar, vanilla extract and Frangelico. Add challah cubes, stirring gently to combine and let stand for 5 minutes. Spoon into well-greased 9×13 baking dish; sprinkle with pecans. Bake for 15 to 20 minutes or until golden. Pour maple syrup over bread and serve.