We love today’s Baked Apricot French Toast because, although you can use fresh apricots, the tinned variety works just as well. Serve warm with Greek yoghurt or crème fraiche for a true breakfast treat.
- 1 tin of apricot halves (or 8 fresh apricots, halved)
- 1 teaspoon brown sugar
- 40g butter, softened
- 40g caster sugar
- 2 eggs
- 50ml light cream
- 50ml reduced-fat milk
- 1/2 teaspoon ground cinnamon
- 4 slices thick bread
- 100g Greek yoghurt or crème fraiche, to serve
Preheat oven to 210°C. Brush butter onto a large baking dish. Layer apricot halves in the buttered baking dish, cut side up. Sprinkle with brown sugar, dab with butter and bake until caramelised.
Whisk eggs, cream and milk in a bowl until combined. In a separate shallow dish, mix the cinnamon and caster sugar. Melt half the butter in a frying pan over medium heat. Dip four slices of bread in the egg mixture, one at a time, until soaked. Cook each slice for two minutes on each side. Once cooked, toss the bread straight into the sugar mixture to coat.
Plate up the bread and top with the baked apricots and yoghurt or crème fraiche – or, if you want to try something really different, use softened cream cheese.