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Apricot French toast

Apricot French toast

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal537
fat24g
saturates12g
carbs77g
sugars46g
fibre3g
protein10g
low insalt0.94g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2010

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Overall rating

A star rating of 4 out of 5.2 ratings
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