Deluxe hot chocolate with marshmallows
A real treat for chocolate lovers - use 70% cocoa solids or milk chocolate depending on how chocolately you and the kids like it
Apricot French toast
Serves 4
Easy
Prep:
Cook:
Put a sweet twist on eggy bread with this indulgent brunch-time recipe
Skip to ingredients
- 50g butter
- 6 apricotshalved and stoned
- 200g/8oz caramelsauce (we used Bonne Maman confiture de caramel)
- 350g ready-made vanillacustard
- 8 small, thick slices briocheor white bread, or 4 large slices, cut diagonally
Nutrition: per serving
- kcal537
- fat24g
- saturates12g
- carbs77g
- sugars46g
- fibre3g
- protein10g
- salt0.94glow
Method
step 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.
step 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.
