CookEat Recipe
Golden Toast with Apricots
Custard-fried French-bread slices with thin canned apricot slices and their reduced syrup, flavoured with maraschino and Swiss kirsch.
Method
Steps
Step 1
Open the pint can of apricots and strain all its liquid into a saucepan, reserving the fruit. Cut the apricots into thin slices.
Step 2
Add one ounce of sugar to the actual drained liquid and reduce over the heat to half its starting quantity. Remove from strong heat, add one tablespoon each of maraschino liqueur and Swiss kirsch, then add the sliced apricots. Mix gently and keep hot without flambéing.
Step 3
Cut twelve slices of stale French bread one-third of an inch thick. In a bowl, mix the whole egg with the separate one tablespoon of sugar, two gills of milk and six drops of vanilla essence.
Step 4
Heat the two tablespoons of melted butter in a large frying pan. Dip the bread slices into the egg mixture and lay them side by side in the pan, working in batches if needed and dividing the measured butter between the batches.
Step 5
Cook for about three minutes on each side, adjusting the heat so the bread browns without burning. Continue as needed until the soaked bread is set through with no wet egg mixture and reaches 74°C at its thickest centre.
Step 6
Arrange the hot toasts on a warm dish. Spoon all the hot thin apricot slices and their reduced liquor evenly over the twelve toasts and serve promptly.
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