Showing posts with label what to do with stale raisin bread. Show all posts
Showing posts with label what to do with stale raisin bread. Show all posts

05 February 2014

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
For the sauce:
  • 1/2 cup apricot preserves (something I always buy in France, but you can use honey)
  • tablespoon melted butter
  • 1/3 cup walnuts, chopped*
Beat eggs, cream or milk, sugar, vanilla and cinnamon in large bowl. Soak bread until it is thoroughly moist, but not falling apart. Butter skillet; use medium heat to melt butter. Place in skillet, continuing to use medium heat, and brown on both sides, carefully turning over frequently with a spatula.

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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