Apricot French toast
By Joe
Source: BBC Good Food — Good Food, Apricot French toast.
A apricot french toast recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. Melt 1 tbsp butter in a mid-sized-size frying pan. Set in the apricots, cut-side down, and lightly fry for 2-3 mins.
- 2
Melt. Flip over plus heat for 1 min extra till only just coloured. Tip in the caramel to the pan and melt till saucy – if it’s still too thick in order to coat the fruit, tip in a splash of water.
- 3
Mix. Hold warm. Mix the custard with of water to loosen (4 tbsp), next dip in the bread slices, turning to coat well.
- 4
Melt (2). Melt half the leftover butter in a big non-stick frying pan. Gently shake off any excess custard mixture off half the bread slices plus fry in the butter for 2 mins every side till golden.
- 5
Finish (2). Repeat with leftover butter and bread, next serve hot with the caramel apricots.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
36.7 g per serving
73.4 % of the 50 g daily maximum · 146.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
Approximate: an ingredient line looks mis-read ("/ caramel sauce"). No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 658 kcal |
| Protein | 16.3 g |
| Carbohydrate | 105.2 g |
| of which sugars | 49.2 g |
| of which free sugars | 36.7 g |
| Fat | 19.8 g |
| of which saturates | 10 g |
| Fibre | 3.2 g |
| Salt | 2.05 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
