These buttery brioche french toast sandwiches are full of creamy vanilla-infused ricotta. Fried till smooth and golden, this epic brunch is rounded off with luscious, plump verjuice apricots.
Brioche french toast sandwiches with verjuice apricots
HANDS-ON TIME 30 min | TOTAL TIME 50 min | SERVES 4
- 150 grams dried apricots
- 1 cup verjuice
- 1 lemon
- 1 cup caster sugar
- 2 sprigs thyme
- 1 vanilla bean, break up lengthways, seeds scraped
- 1 cup agency contemporary ricotta
- 8 slices day-old brioche
- 1/3 cup apricot jam
- 6 eggs
- 1/2 cup milk
- 2 tbsp vegetable oil
PLACE apricots and verjuice in a pot. Convey to a boil over medium warmth, as soon as boiling, take away from warmth. Stand, coated, for 20 minutes or till apricots are plump.
REMOVE rind from the lemon in lengthy skinny strips utilizing a zesting instrument or peeler, you want 1 tablespoon of rind. Juice the lemon.
ADD rind, lemon juice, sugar, thyme, ½ of a vanilla bean with seeds to apricots within the pot. Convey to a boil, stirring, over medium warmth. Cut back warmth and simmer for five minutes or till thickened and syrupy.
COMBINE ricotta and remaining vanilla seeds in a bowl.
CUT eight 1.5 cm thick slices from brioche and place on a clear work floor. Unfold 4 slices with jam and unfold remaining slices with the ricotta combination. Sandwich the slices closed to make 4 sandwiches.
HEAT oil in a big non-stick pan over medium warmth.
WHISK eggs and milk in a bowl. Soak one sandwich within the egg combination for 30–60 seconds on all sides. Place within the heated pan, cut back warmth to low. Prepare dinner for 2½ minutes on all sides or till nicely browned and heated via. Switch to a plate and hold heat. Repeat with remaining sandwiches.
SERVE French toast sandwiches topped with apricots and syrup.
Tip from the group: Cooking the sandwiches over low warmth ensures the surface doesn’t over-brown earlier than the within is cooked.
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