Apricot French toast

Put a sweet twist on eggy bread with this indulgent brunch-time recipe

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 537
  • fat 24g
  • saturates 12g
  • carbs 77g
  • sugars 46g
  • fibre 3g
  • protein 10g
  • salt 0.94g


  • 50g butter
  • 6 apricots, halved and stoned
  • 200g/8oz caramel sauce (we used Bonne Maman confiture de caramel)
  • 350g ready-made vanilla custard
  • 8 small, thick slices brioche or white bread, or 4 large slices, cut diagonally


  1. 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.

  2. 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.

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