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French Toast with Caramelised Apricots and Brandy

Golden griddled brioche rolls served with a rich brandy, vanilla, and apricot cream sauce.

VegetarianFrenchBreakfastSweetBrunch

Estimated Nutrition

Per Serving Total
Calories 2480.5 kcals 2480.5 kcals
Carbohydrates 305.4 grams 305.4 grams
Fat 115.8 grams 115.8 grams
Protein 54.2 grams 54.2 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
30
g
Caster Sugar
For the sauce
1
tbsp
Caster Sugar
For the French toast mixture
Dairy
100
ml
Double Cream
2
piece
Eggs
Free-range, beaten
Fruits
110
g
Apricots
Dried, finely chopped
GrainsCereals
6
piece
Brioche Rolls
Ready-made, halved through centre
Liquids
15
ml
Brandy
A splash
NutsSeeds
1
piece
Vanilla Pod
Split open

Steps

  • Melt 30g sugar with the vanilla pod in a frying pan over high heat.
  • Add brandy to the golden sugar and simmer for 2 minutes.
  • Add 110g apricots and 100ml cream, bring to a boil, then simmer for 4 minutes.
  • Beat sugar and eggs in a clean bowl.
  • Dip the brioche rolls into the egg mixture until well coated.
  • Griddle the brioche for 3 minutes per side on a smoking hot griddle pan.
  • Stack the toasted brioche and drizzle with the apricot sauce.