Thursday, April 23, 2015

French toast

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Apricot French toast

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


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.

Recipe from Good Food magazinea /

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