Apricot French toast

Apricot French toast

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
537
protein
10g
carbs
77g
fat
24g
saturates
12g
fibre
3g
sugar
46g
salt
0.94g

Ingredients

  • 50g butter
  • 6 apricots, halved and stoned
  • 200g/8oz caramel sauce (we used Bonne Maman confiture de caramel)
  • 350g ready-made vanilla custard
  • 8 small, thick slices brioche or white bread, or 4 large slices, cut diagonally

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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.

Recipe from Good Food magazine, May 2010

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Comments

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pamela21hartley's picture
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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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