APRICOT FRENCH TOAST
Put a sweet twist on eggy bread with this indulgent brunch-time recipe
Provided by Good Food team
Categories Breakfast
Time 25m
Number Of Ingredients 5
Steps:
- Melt 1 tbsp butter in a medium-size frying pan. Put in the apricots, cut-side down, and gently fry for 2-3 mins. Flip over and cook for 1 min more until lightly golden. Add the caramel to the pan and melt until saucy - if it's still too thick to coat the fruit, add a splash of water. Keep warm.
- Mix the custard with 4 tbsp of water to loosen, then dip in the bread slices, turning to coat thoroughly. 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.
Nutrition Facts : Calories 537 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 46 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.94 milligram of sodium
APRICOT-STUFFED FRENCH TOAST
Creamy, crunchy, sweet, and salty come together in a breakfast like the ones Mom used to make. Finish up this Apricot-Stuffed French Toast with a side of Tropical Fruit Salad.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.
- In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.
- Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup and bacon.
STUFFED APRICOT FRENCH TOAST
In our family, this special recipe is often served for our Christmas Day brunch. I was always looking for something unique to serve, and this rich, colorful dish certainly fills the bill. It tastes so good!
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. , Cut bread into 1-1/2-in. slices; cut a pocket in the top of each slice. Fill each pocket with about 2 tablespoons cream cheese mixture. In another bowl, beat eggs, cream, nutmeg and remaining vanilla. Dip both sides of bread into egg mixture, being careful not to squeeze out the filling. , Cook on a lightly greased griddle until lightly browned on both sides. Place on an ungreased baking sheet; bake at 325° for 15-20 minutes or until a knife inserted near the middle comes out clean. , Meanwhile, combine preserves and orange juice in a small saucepan; heat through. Drizzle over hot French toast.
Nutrition Facts : Calories 632 calories, Fat 31g fat (15g saturated fat), Cholesterol 178mg cholesterol, Sodium 662mg sodium, Carbohydrate 76g carbohydrate (30g sugars, Fiber 3g fiber), Protein 16g protein.
ROSEMARY AND APRICOT FRENCH LOAF
This is a sweet bread that seems quite fancy and is actually not much more work than a simple French loaf. I went to an Irish bakery once and they had apricot bread. In my imagination, this is the recipe I was thinking of so I made this up when the Irish bakery didn't read my mind.
Provided by Jessica Lissner
Categories Bread Yeast Bread Recipes
Time 3h50m
Yield 12
Number Of Ingredients 8
Steps:
- Place water, olive oil, and salt into one side of a bread machine. Place 1/3 of the apricots on top of this fluid mixture with 2 cups of flour. Place more apricots in the middle of the flour, pour remaining flour on top, followed by remaining apricots. This will help weaker bread machines integrate the apricots.
- Run French loaf cycle for a 2-pound loaf. Remove from the machine after the cycle is done, about 3 1/2 hours.
Nutrition Facts : Calories 184 calories, Carbohydrate 33.8 g, Fat 3 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 0.4 g, Sodium 293.6 mg, Sugar 4.1 g
APRICOT-STUFFED FRENCH TOAST
Enjoy a tasty breakfast - apricot stuffed French toasts!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Spray 13x9-inch pan with cooking spray.
- Cut bread crosswise into 12 1-inch slices. Cut a horizontal slit in the side of each bread slice, cutting to--but not through--the other edge.
- In medium bowl, beat cream cheese, preserves and lemon peel with electric mixer on medium speed about 1 minute or until well mixed. Spread about 2 teaspoons of the cream cheese mixture inside the slit in each bread slice. Place stuffed bread slices in pan.
- In medium bowl, beat eggs, half-and-half, granulated sugar, vanilla, salt and nutmeg with fork or wire whisk until well mixed. Pour egg mixture over bread slices in pan, and turn slices carefully to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hours.
- Heat oven to 425°F. Uncover French toast and drizzle with melted butter. Bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar if desired.
Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 11 g, TransFat 1 g
APRICOT FRENCH TOAST
Make and share this Apricot French Toast recipe from Food.com.
Provided by pinkie
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy.
- Stir in nuts; set aside.
- Cut bread into 1 1/2 inch slices; cut a pocket in the top of each slice.
- Fill each slice with about 2 tablespoons of cream cheese mixture.
- In another bowl, beat the eggs, cream, nutmeg and remaining vanilla.
- Dip both sides of bread into egg mixture, being careful not to squeeze out the filling.
- Cook on a light greased griddle until golden brown on both sides.
- Place on an ungreased baking sheet; bake at 300 for 20 minutes.
- Meanwhile, combine preserves and orange juice in a small saucepan; heat through.
- Drizzle over hot french toast.
Nutrition Facts : Calories 674.4, Fat 30.9, SaturatedFat 14.9, Cholesterol 177.7, Sodium 672.6, Carbohydrate 87.3, Fiber 3.3, Sugar 24.2, Protein 15
APRICOT FRENCH TOAST
Fix this Christmas Eve and have a wonderful Breakfast ready to go in the oven Christmas Morning. I melted in the microwave equal amounts of butter and Apricot Marmalade to serve as a "Syrup" to pour over this when served. The original recipe came from Cooking Light, with a few changes, we fixed it more to our liking - and love the way it turned out.
Provided by lesliecoy
Categories Breakfast
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Spread butter on one side of each bread slice. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in 13 X 9 inch baking dish coated with cooking spray.
- Spread marmalade evenly over bread; top with remaining 12 bread slices, butter side up.
- Combine milk and sugar, vanilla extract, nutmeg and eggs, stirring with a whisk.
- Pour egg mixture over bread. Cover and refrigerate for 8 hours or overnight.
- Preheat oven to 350 degrees.
- Sprinkle casserole with pecans. Bake at 350 degrees for 45 minutes or until golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 170.8, Fat 6.3, SaturatedFat 2.3, Cholesterol 8.8, Sodium 279.9, Carbohydrate 22.8, Fiber 1.4, Sugar 3.1, Protein 5.5
APRICOT STUFFED FRENCH TOAST
Make and share this Apricot Stuffed French Toast recipe from Food.com.
Provided by MARIA MAC
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.
- In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.
- Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup.
Nutrition Facts : Calories 349.6, Fat 11, SaturatedFat 5.1, Cholesterol 123.3, Sodium 537.2, Carbohydrate 50, Fiber 2.1, Sugar 8, Protein 12.5
FRENCH TOASTED APRICOT BRIOCHE
Provided by Florence Fabricant
Categories breakfast, brunch, dinner, lunch, dessert, main course
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees. Lightly butter a large shallow baking dish and sprinkle it with 1 tablespoon of the sugar.
- Cut the apricots in half, remove the pits and place them, cut side up, in the baking dish, in a single layer if possible. Sprinkle them with 3 tablespoons of the sugar and the brandy. Bake for about 20 minutes, until they begin to brown around the edges. Remove the apricots from the oven and set aside.
- Meanwhile, slice the brioche into 8 equal slices and cut each slice in half.
- Beat the eggs in a bowl and stir in the nectar. Stir in the orange peel, 2 tablespoons of the sugar and the nutmeg. Pour this mixture into a shallow dish and add the slices of brioche, turning them so they can soak up the liquid. Set aside.
- Heat half the remaining butter in a large, heavy skillet or a griddle. Fry the soaked brioche slices to brown lightly on each side, adding more butter to the skillet as needed.
- Place 2 pieces of the browned brioche side by side on each of eight dessert plates, leaving about 2 inches of space between the slices of brioche. Spoon the apricots into the space between the pieces of brioche and on top of them. Serve at once, with ice cream or whipped cream on the side, if desired.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 18 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 270 milligrams, Sugar 30 grams, TransFat 0 grams
APRICOT DESSERT BRUSCHETTA
Years ago, my mother took a trip to Italy, and this recipe reminds her of the sun-kissed fruits from the orchards there. It's a lovely apricot dessert that's not overly sweet or heavy. -Deborah Biggs, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Place bread on an ungreased baking sheet. Bake at 350° for until toasted, 4-6 minutes. Cool., Meanwhile, in a small saucepan, combine apricots, nectar and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; cool to room temperature. Strain and discard liquid., Combine cheese and preserves; spread over toasted bread. Top with apricot mixture. Sprinkle with almonds.
Nutrition Facts : Calories 77 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 49mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
FRENCH STYLE APRICOT TART
If you like French cuisine then you will love this recipe. Very easy to make and always a success! Believe me this will be your favorite recipe soon.
Provided by Teocalli
Categories Tarts
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180 C degrees.
- Lay pie crust on pie plate and punch with a fork.
- In a medium bowl beat eggs and sugar. Add almonds, coconut then cream.
- Pour the just-made mix onto the pie crust.
- Add apricots (without syrup). Lay them out on bent side.
- Bake at 180 C for about 40-45 minutes.
- Options: You can easily adapt this recipe, replacing apricots by peaches and/or pears as well as mixing the different fruits. You may also replace the grounded almonds by the coconut and vice-versa.
Nutrition Facts : Calories 558.8, Fat 33.9, SaturatedFat 16, Cholesterol 134.7, Sodium 175.6, Carbohydrate 61.8, Fiber 4.2, Sugar 45.7, Protein 6.2
APRICOT AND BLUEBERRY STUFFED FRENCH TOAST
Make and share this Apricot and Blueberry Stuffed French Toast recipe from Food.com.
Provided by Ceezie
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F
- Combine apricots, blueberries and sugar in a small bowl. Combine cream cheese and preserves in a medium microwave-safe bowl and heat on High for 30 to 40 seconds to soften cream cheese and slightly melt preserves. Whisk until well blended.
- Whisk eggs until well blended. Add cream, honey and vanilla; mix well. Spread cream cheese mixture evenly over half the bread slices and top with remaining slices. Dip each into egg mixture, turning to coat well.
- Melt 2 tablespoons butter in a large skillet over medium heat. Cook half the sandwiches until golden, about 2 minutes per each side. Place on an ovenproof platter and keep warm in the oven. Repeat with remaining sandwiches. Top each serving with fruit and yogurt, if using.
Nutrition Facts : Calories 523.8, Fat 28.2, SaturatedFat 16.2, Cholesterol 177.6, Sodium 564.2, Carbohydrate 58, Fiber 1.8, Sugar 24.9, Protein 11.3
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