French recipe for Olympic cycling champions!
Olympic cyclists as successful as the French are know how important it is to load up on energy foods before an event! Here’s a brunch recipe for energy – with a little bit of indulgence too!
Apricot french toast
Serves 4. Prep time: 10 minutes. Cooking time: 15 minutes
- 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
- 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.
Source: BBC Good Food, Apricot french toast
Photography: Rie H @Flickr
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