Grown-Up's French Toast

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“This is a very enjoyable recipe straight from La Scala Cafe Sacramento, CA. I planned ahead and served it to guests at 11PM at night. It was a surprise to them and a great change from the usual cake and coffee after the theater. Don't be put off by the length of instructions, I just wanted it to be easy to follow.”

Ingredients Nutrition

  • 2 ounces Amaretto
  • 1 ounce brandy
  • 14 lb butter
  • 1 cup sugar
  • 1 egg
  • 14 cup water
  • toasted sliced almonds, for garnish
  • whipped cream (I left it off)
  • 4 -5 extra large eggs
  • 14 cup heavy cream (I used half and half)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 8 slices French bread (thicker than you would serve for toast)


  1. SAUCE:
  2. This sauce need to be made first and kept warm*.
  3. Put water into the bottom half of a double boiler and place on high heat to boil. When boil reached, turn down heat to simmer.
  4. Beat egg in medium bowl; set aside.
  5. Melt stick of butter in the top of a double boiler over medium heat. Add sugar and water, cook, stirring constantly for two minutes.
  6. Gradually add this to the beaten egg, beating constantly. Slowly add in the liquors.
  7. Pour it all back into the top of the double boiler. Cover an place on top of simmering water. Stir occasionally.
  8. TOAST:
  9. Preheat oven to 400°F.
  10. Combine first 4 ingredients, beating well with whisk.
  11. Lay bread in a shallow pan with sides and pour mixture over bread, turning to coat both sides. Let soak about 5 minutes.
  12. In an ovenproof skillet large enough to hold all the bread at once, melt butter on medium heat.
  13. Arrange all of the bread in skillet and brown on one side. Turn over and place in oven, baking until puffy.
  14. Arrange on plate and top with sauce. Garnish with whipped cream (just a little) and almonds.
  15. *I have made the sauce, put into top saucepan, covered and refrigerate for several hours. I then continue by putting over the boiling water for five minutes and then turning heat down for just a simmer and continue with the recipe.

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