French Toast with Apricots and Caramel Sauce a sophisticated twist to Gypsy Toast and a great breakfast or lunch dish.

IngredientsFrench Toast with Apricots and Caramel Sauce

50g butter
6 apricots , halved and stoned
200g/8oz caramel sauce *
350g ready-made vanilla custard
8 small, thick slices brioche or white bread, or 4 large slices, cut diagonally

*Caramel SauceCaramel Sauce


150ml double cream
80g (1 cup, lightly packed) brown sugar
25g unsalted butter, chopped


Combine the cream, sugar and butter in a saucepan over a medium heat. Cook, stirring occasionally, for 2 – 3 minutes or until the mixture is smooth and the sugar has dissolved.

To make the French Toast with Apricots

In a medium frying pan melt 1 tbsp butter, put in the apricots, cut-side down, and gently fry for 2-3 mins.

Turn them over and fry for another minute until they have turned ligh gold in colour.

Add the Caramel sauce to the pan and keep warm.

Mix the custard with 4 tbsp of water and dip in the bread and coat well.

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.

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{March 30, 2012} {Tags: , , , }