A sweet twist on eggy bread – use whatever fruit is in season. This also makes a great brunch for those with a sweet tooth.
SERVES 4 – 25 minutes
– 50g/2oz butter.
– 6 apricots, halved and stoned.
– 200g/8oz caramel sauce.
– 350g/12oz ready-made vanilla custard.
– 8 small thick slices brioche or white bread, or 4 large slices, halved diagonally.
Step 1:Melt 1 tablespoon of the butter in a medium-sized frying pan. Put in the apricots, cut-side down, and gently fry for 2–3 minutes. Flip over and cook for 1 minute more until lightly golden. Add the caramel sauce to the pan and melt until saucy – if it’s still too thick to coat the fruit, add a splash of water. Keep in a warm place.
Step 2:Mix the custard with 4 tablespoons 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 minutes each side until golden. Repeat with the remaining butter and bread, then serve hot, topped with the caramel apricots.
Note : PER SERVING 537 kcals, protein 10g, carbs 77g, fat 24g, sat fat 12g, fibre 3g, sugar 46g, salt 0.94g