Apricot French toast

Apricot French toast

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(2 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
Put a sweet twist on eggy bread with this indulgent brunch-time recipe

Nutrition and extra info

Nutrition: per serving

  • kcal537
  • fat24g
  • saturates12g
  • carbs77g
  • sugars46g
  • fibre3g
  • protein10g
  • salt0.94g
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Ingredients

  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 6 apricots, halved and stoned

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 200g/8oz caramel sauce (we used Bonne Maman confiture de caramel)

    Caramel

    ca-ra-mel

    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 350g ready-made vanilla custard

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 8 small, thick slices brioche or white bread, or 4 large slices, cut diagonally

Method

  1. Melt 1 tbsp butter in a medium-size frying pan. Put in the apricots, cut-side down, and gently fry for 2-3 mins. Flip over and cook for 1 min more until lightly golden. Add the caramel to the pan and melt until saucy – if it’s still too thick to coat the fruit, add a splash of water. Keep warm.

  2. Mix the custard with 4 tbsp of water to loosen, then dip in the bread slices, turning to coat thoroughly. Melt half the remaining butter in a large non-stick frying pan. Lightly shake off any excess custard mixture from half the bread slices and fry in the butter for 2 mins each side until golden. Repeat with remaining butter and bread, then serve hot with the caramel apricots.

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Comments (1)

pamela21hartley's picture
3

Tasted good but took a very long time for the bread to cook - and never really went golden, so not sure what I did wrong. I made an apple concotion to go over them - cooked the sliced apples in the oven (I had something else in at the time) on a baking tray sprinkled with brown sugar and some dots of butter and a splash of water at the end to make a sauce. Think I'll stick to traditional French Toast in future.

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