| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 large eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup chopped dried figs, stems removed
- 1/2 cup chopped dried apricots
- 1/2 cup chopped pecans or walnuts
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 8 1/2-inch-thick slices white sandwich bread
- 5 tablespoons unsalted butter, plus more as needed
- 1/2 cup packed dark brown sugar
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with foil. Whisk the eggs, milk, vanilla and salt in a shallow dish.
- Combine the dried figs, dried apricots, nuts, granulated sugar and cinnamon in a small bowl and toss to combine.
- Dip 4 of the bread slices in the egg mixture, then transfer to a clean surface. Top each slice with one-quarter of the fruit-nut mixture, then dip the remaining bread slices in the egg mixture and press on top to make 4 sandwiches.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Working in batches, cook the sandwiches until golden brown, about 4 minutes per side, adding more butter to the skillet as needed. Transfer the sandwiches to the prepared baking sheet and bake until puffy and cooked through, 7 to 8 minutes.
- Meanwhile, wipe out the skillet. Add the brown sugar, the remaining 4 tablespoons butter and 3 tablespoons water; cook over medium heat, stirring, until the sugar dissolves, about 3 minutes. Cut each sandwich in half and drizzle with the brown sugar sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 724 |
| Total Fat | 34 g |
| Saturated Fat | 14 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 7 g |
| Sugar | 59 g |
| Protein | 18 g |
| Cholesterol | 233 mg |
| Sodium | 455 mg |
| Serving Size | 1 of 4 servings |
| Calories | 724 |
| Total Fat | 34 g |
| Saturated Fat | 14 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 7 g |
| Sugar | 59 g |
| Protein | 18 g |
| Cholesterol | 233 mg |
| Sodium | 455 mg |
Reviews
Morning Glory!!!
“Not your Mama’s french toast”
Nut-n-fruit Toast
Nutty Frenchman….
Fruitalicious Walnutty French Toast
YUM…so full of fruits and nuts! I would call the recipe “California French Toast”
After serving this dish it was voted a Family favorite (served with crispy smoked bacon strips and used French Bread.
Tag Line: Festive and Flavorful
Recipe File: Winter Holiday Breakfast or Brunch
Name of Dish: FIGGY PUDDING BRIOCHE (entered name in the contest, wonder if I won??
Tag Line: Festive and Flavorful
Recipe File: Winter Holiday Breakfast or Brunch
Name of Dish: FIGGY PUDDING BRIOCHE (entered name in the contest, wonder if I won??
Fruitcake French Toast!
I love to make it and call it “figgy fruity french toast”
This French toast appealed to me mainly because it calls for dried apricots, my favorite dried fruit. However, dried figs were substituted with lemon-flavored prunes and whole wheat bread replaced the white. Perfectly customized!