Apricot French toast
Put a sweet twist on eggy bread with this indulgent brunch-time recipe
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 15 mins
- 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.
- 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.
PER SERVING
537 kcalories, protein 10g, carbohydrate 77g, fat 24 g, saturated fat 12g, fibre 3g, sugar 46g, salt 0.94 g
Recipe from Good Food magazine, May 2010.
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http://www.bbcgoodfood.com/recipes/453622/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 15 mins
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
PER SERVING
537 kcalories, protein 10g, carbohydrate 77g, fat 24 g, saturated fat 12g, fibre 3g, sugar 46g, salt 0.94 g
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15 January 2012
Brook72 rated and commented on this recipe
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