Apricot French Toast

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

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

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

Directions

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.

Categories: Cuisines