If you are craving a delicious and wholesome breakfast, you can’t go wrong with this Apricot and Almond Baked French Toast. It’s a delightful twist on traditional French toast, featuring sweet apricots and crunchy almonds. This recipe is perfect for a family brunch or a special weekend treat, combining amazing flavors in a dish that’s easy to prepare and bake.
Tips to Make the Apricot and Almond Baked French Toast Recipe:
1. Use Stale Bread: For the best texture, consider using bread that is a day or two old. Stale bread soaks up the egg mixture better, resulting in a richer and more flavorful French toast. Brioche or challah bread works wonderfully for this recipe.
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2. Soak Overnight: For maximum flavor, prepare the bread and custard mixture the night before. Letting it soak overnight in the refrigerator makes the bread extra tender and flavorful. Just bake in the morning for an easy and delicious breakfast.
3. Use Fresh or Canned Apricots: While fresh apricots are ideal for this recipe, canned apricots packed in juice (not syrup) work as a great alternative. Just make sure to drain them well before adding them to the dish.
4. Toast the Almonds: For added flavor and crunch, lightly toast the almond slices before sprinkling them over the French toast. This extra step enhances their nutty aroma and adds a delightful texture to the dish.
5. Serve with Maple Syrup or Honey: Drizzle some warm maple syrup or honey over the baked French toast right before serving. This adds a touch of sweetness and complements the apricots and almonds beautifully.
How to Make Apricot and Almond Baked French Toast Recipe?
Apricot and Almond Baked French Toast
Equipment
- 1 Baking dish For baking the French toast
- 1 Mixing bowl For mixing the custard
Ingredients
- 6 slices Bread Preferably a day old, cut into cubes
- 1 cup Dried apricots Chopped
- 1/2 cup Sliced almonds Toasted
- 4 Eggs Large
- 1 cup Milk
- 1 cup Heavy cream
- 1/4 cup Sugar
- 1 tsp Vanilla extract
- to taste Salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and a pinch of salt.
- Grease the baking dish and spread half of the bread cubes in the bottom.
- Sprinkle half of the chopped apricots and half of the toasted almonds over the bread.
- Add the remaining bread cubes on top, followed by the rest of the apricots and almonds.
- Pour the egg mixture evenly over the bread, making sure to coat all the pieces.
- Press down slightly to ensure the bread absorbs the custard mixture.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the custard is set.
- Allow to cool slightly before serving.
