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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.
Vegetarian
French
Breakfast
Sweet
Brunch
Estimated Nutrition
Calories
2480.5
kcal / serving
2480.5 kcal total
Carbs
305.4
g
per serving
305.4 g total
Fat
115.8
g
per serving
115.8 g total
Protein
54.2
g
per serving
54.2 g total
Cook Time
10
minutes
Serves
1
people
Dietary
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
Method
1
Melt 30g sugar with the vanilla pod in a frying pan over high heat.
2
Add brandy to the golden sugar and simmer for 2 minutes.
3
Add 110g apricots and 100ml cream, bring to a boil, then simmer for 4 minutes.
4
Beat sugar and eggs in a clean bowl.
5
Dip the brioche rolls into the egg mixture until well coated.
6
Griddle the brioche for 3 minutes per side on a smoking hot griddle pan.
7
Stack the toasted brioche and drizzle with the apricot sauce.