Apricot Almond French Toast recipe - bhaarat recipe

Apricot preserves and marcona almonds give an elegant flair to this simply

prepared French toast.

Ingredients

SERVES 4–6

6 large eggs

1 ½ cups half and half or heavy cream

1 tsp. almond extract

10 (½”-thick) slices brioche loaf

2 tbsps. unsalted butter

2 tbsps. coconut, canola or other neutral oil

1 ½ cups Apricot Preserves (see recipe)

3 tbsps. Amaretto or brandy (optional)

½ cup chopped marcona almonds

1.Preheat the oven to 375 degrees F. Lightly grease a baking sheet or line with

parchment.

2.Whisk the eggs, half and half and almond extract together in a medium bowl.

3.Dip each piece of bread into the egg mixture, coating both sides. Allow the

bread to soak up some of the mixture, draining off any excess.

4.Heat the butter and oil in a large skillet over medium heat until the butter is

melted and foamy. Add the bread slices in batches and sauté each side until

golden brown, about 2 minutes per side. Place the bread slices onto the baking

sheet until all are completed.

5.Heat the preserves and Amaretto (if using) in a small saucepan over medium.

Bring just to a boil. Remove the mixture from the heat and spoon it evenly over

the bread slices. Sprinkle the almonds evenly over the bread slices. Bake for 4–6

minutes, until the almonds are just toasted. Serve warm.