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