Apricot-Walnut French Toast
|Apricot-Walnut French Toast|
I am fairly conservative with money, preferring to save what I can for travel. I never buy anything not on sale and in the past year, I've become a thrifter, haunting second-hand stores for clothing made when clothing was well made, and buying it for a few dollars.
When it comes to grocery shopping, I look around for the best deals. I have been known to clip coupons, read weekly circulars, shop at several different stores and use leftovers - or pop unused portions in the freezer.
All this careful frugality goes out the window when I am in or near a patisserie or baker's market stall in France.
I buy more than my husband and I can eat, just because I want to try it. Financiers, tarte tatin, Jesuits, brioche, olive bread, pain au chocolate and more. I cannot resist. I am helpless. Weak.
Fortunately, I know what to do with leftovers. French toasts and bread pudding are an excellent way to use up what we cannot eat. French people buy bread daily for a reason: It grows hard in a day or two, unlike the bread we buy so carefully sliced and wrapper.
Apricot-Walnut French Toast for Two
For the bread
- 6 slices apricot or cinnamon-raisin bread (I used apricot bread with raisins)
- 3 eggs
- 1/4 cup cream or whole milk
- tablespoon brown sugar
- teaspoon vanilla extract
- dash cinnamon
- pinch salt
- butter to melt in skillet
- 1/2 cup apricot preserves (something I always buy in France, but you can use honey)
- tablespoon melted butter
- 1/3 cup walnuts, chopped*
While bread is turning golden brown, heat preserves in a small saucepan over a low burner. Add butter and walnuts.
Remove bread from skillet and smother in apricot-walnut sauce. This is delicious when served with vanilla yogurt and apricot nectar. I have also paired it with cream cheese, which I consider breakfast food, and maple sausage.
*As I recall, I could not find a nut grinder in the kitchen we were renting, so I skipped this step.
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