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

305.4g

per serving

305.4 g total

Fat

115.8g

per serving

115.8 g total

Protein

54.2g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

For the sauce

tbsp

Caster Sugar

For the French toast mixture

Dairy

100

Double Cream

piece

Egg

Free-range, beaten

Fruits

110

Apricot

Dried, finely chopped

GrainsCereals

piece

Brioche Roll

Ready-made, halved through centre

Liquids

Brandy

A splash

NutsSeeds

piece

Vanilla Pod

Split open

Method

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.