Apricot and Almond Stuffed French Toast
Inspired by techniques from America's Test Kitchen.
Golden fried sandwiches filled with a fruity apricot cream cheese and a hint of almond, lovely with a drizzle of syrup.
Always check the labels of the products you use.
Method
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Equipment
- medium bowl
- butter knife or small spatula
- shallow dish (about 23 cm)
- whisk
- large non-stick frying pan
- fish slice
- chopping board
- bread knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 555 kcal |
| Protein | 11.4 g |
| Carbohydrate | 71.9 g |
| of which sugars | 24.9 g |
| of which free sugars | 23.8 g |
| Fat | 24.8 g |
| of which saturates | 13.8 g |
| Fibre | 2.4 g |
| Salt | 1.14 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Filling
- 115 g full-fat cream cheese, softened
- 12 g caster sugar about 1 tbsp
- 2 tbsp apricot jam
- 1 pinch almond flavouring
Sandwiches
- 8 slices good white sandwich bread (about 280 g)
Batter
- 1 large egg
- 240 ml cold water
- 65 g plain flour
- 1 tsp vanilla
For cooking
- 56 g unsalted butter, for frying
To serve
- 60 ml maple syrup, to serve
- 1
Combine filling. Beat 113 g cream cheese with 1 tbsp caster sugar, 2 tbsp apricot jam and a pinch of almond flavouring until completely smooth.
- 2
Layer sandwiches. Spread the filling onto 4 slices of bread and cover each with a second slice, pressing to seal.
- 3
Make batter. Whisk 1 egg, 240 ml cold water, 65 g plain flour and 1 tsp vanilla together in a shallow dish.
- 4
Cook. Melt half of the 56 g butter in a large non-stick pan, dunk two sandwiches briefly so the batter clings lightly, and fry until golden on both sides, around 3 min per side.
- 5
Finish cooking. Melt the remaining butter and fry the other two sandwiches in the same way.
- 6
Serve warm. Cut into triangles and serve at once, drizzled with 60 ml maple syrup.
Storage
Enjoy right away for the crispest result; cover and refrigerate leftovers for up to a day, then reheat gently in a pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
