Best 8 French Toasted Apricot Brioche Recipes

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Are you craving a delectable and indulgent French toast recipe that tantalizes your taste buds? Look no further than French Toasted Apricot Brioche! This heavenly dish combines the delightful flavors of sweet, juicy apricots, fluffy brioche bread, and a decadent custard batter. Imagine biting into a crispy, golden-brown exterior that gives way to a soft and pillowy interior, bursting with the natural sweetness of apricots. Each forkful promises a harmonious blend of flavors and textures that will make you fall in love with breakfast all over again. So, prepare to embark on a culinary adventure as we delve into the secrets of creating the ultimate French toasted apricot brioche, a dish that will become a cherished favorite for your family and friends.

Here are our top 8 tried and tested recipes!

APRICOT-STUFFED FRENCH TOAST



Apricot-Stuffed French Toast image

Creamy, crunchy, sweet, and salty come together in a breakfast like the ones Mom used to make. Finish up this Apricot-Stuffed French Toast with a side of Tropical Fruit Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 25m

Number Of Ingredients 9

1 loaf Italian bread (about 4 inches in diameter), cut into eight 1-inch-thick slices
3 tablespoons apricot jam
1/4 cup (2 ounces) reduced-fat cream cheese, room temperature
2 large eggs
1/2 cup low-fat (1 percent) milk
1/4 teaspoon ground cinnamon
1 to 2 tablespoons unsalted butter
Pure maple syrup, for serving (optional)
Cooked bacon, for serving (optional)

Steps:

  • Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.
  • In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.
  • Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup and bacon.

FRENCH TOAST



French Toast image

Wake up for Robert Irvine's classic French Toast recipe from Food Network, a sweet start to the day made extra special with challah and spices.

Provided by Robert Irvine : Food Network

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons sugar
4 tablespoons butter
4 eggs
1/4 cup milk
1/2 teaspoon vanilla extract
8 slices challah, brioche, or white bread
1/2 cup maple syrup, warmed

Steps:

  • In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.
  • In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

Nutrition Facts : Calories 446 calorie, Fat 18 grams, SaturatedFat 9.5 grams, Cholesterol 218 milligrams, Sodium 340 milligrams, Carbohydrate 60 grams, Fiber 1.5 grams, Protein 11 grams, Sugar 34 grams

STUFFED APRICOT FRENCH TOAST



Stuffed Apricot French Toast image

In our family, this special recipe is often served for our Christmas Day brunch. I was always looking for something unique to serve, and this rich, colorful dish certainly fills the bill. It tastes so good!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons vanilla extract, divided
1/2 cup finely chopped walnuts
1 loaf (1-1/2 pounds) French bread
4 large eggs
1 cup heavy whipping cream
1/2 teaspoon ground nutmeg
1 jar (12 ounces) apricot preserves
1/2 cup orange juice

Steps:

  • In a bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. , Cut bread into 1-1/2-in. slices; cut a pocket in the top of each slice. Fill each pocket with about 2 tablespoons cream cheese mixture. In another bowl, beat eggs, cream, nutmeg and remaining vanilla. Dip both sides of bread into egg mixture, being careful not to squeeze out the filling. , Cook on a lightly greased griddle until lightly browned on both sides. Place on an ungreased baking sheet; bake at 325° for 15-20 minutes or until a knife inserted near the middle comes out clean. , Meanwhile, combine preserves and orange juice in a small saucepan; heat through. Drizzle over hot French toast.

Nutrition Facts : Calories 632 calories, Fat 31g fat (15g saturated fat), Cholesterol 178mg cholesterol, Sodium 662mg sodium, Carbohydrate 76g carbohydrate (30g sugars, Fiber 3g fiber), Protein 16g protein.

BEST BRIOCHE FRENCH TOAST



Best Brioche French Toast image

Probably the best French toast ever. Finishing it in the oven ensures that even thick slices are not runny or underdone. Browned butter also adds a nutty, caramel twist to the usual maple goodness.

Provided by ABC123

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 ½ cups milk
4 eggs
1 teaspoon vanilla extract
1 teaspoon white sugar
½ teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, divided, or more as needed
6 (1 inch) thick slices dry brioche bread
¼ cup butter
6 tablespoons maple syrup, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a bowl.
  • Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer French toast to a baking sheet.
  • Bake in the preheated oven until puffed, 8 to 10 minutes.
  • Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.

Nutrition Facts : Calories 731.5 calories, Carbohydrate 79.7 g, Cholesterol 338.9 mg, Fat 36.9 g, Fiber 1.7 g, Protein 20.7 g, SaturatedFat 15.3 g, Sodium 721.4 mg, Sugar 33.4 g

APRICOT FRENCH TOAST



Apricot French Toast image

Make and share this Apricot French Toast recipe from Food.com.

Provided by pinkie

Categories     Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
1 1/2 teaspoons vanilla extract, divided
1/2 cup finely chopped walnuts
1 1/2 lbs loaf French bread
4 eggs
1 cup heavy whipping cream
1/2 teaspoon ground nutmeg
1 (12 ounce) jar apricot preserves
1/2 cup orange juice

Steps:

  • In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy.
  • Stir in nuts; set aside.
  • Cut bread into 1 1/2 inch slices; cut a pocket in the top of each slice.
  • Fill each slice with about 2 tablespoons of cream cheese mixture.
  • In another bowl, beat the eggs, cream, nutmeg and remaining vanilla.
  • Dip both sides of bread into egg mixture, being careful not to squeeze out the filling.
  • Cook on a light greased griddle until golden brown on both sides.
  • Place on an ungreased baking sheet; bake at 300 for 20 minutes.
  • Meanwhile, combine preserves and orange juice in a small saucepan; heat through.
  • Drizzle over hot french toast.

Nutrition Facts : Calories 674.4, Fat 30.9, SaturatedFat 14.9, Cholesterol 177.7, Sodium 672.6, Carbohydrate 87.3, Fiber 3.3, Sugar 24.2, Protein 15

FRENCH TOASTED APRICOT BRIOCHE



French Toasted Apricot Brioche image

Provided by Florence Fabricant

Categories     breakfast, brunch, dinner, lunch, dessert, main course

Time 40m

Yield 8 servings

Number Of Ingredients 10

8 tablespoons unsalted butter
6 tablespoons brown sugar
3 pounds ripe apricots
1/2 cup brandy
1 baked brioche loaf
4 large eggs
1 1/2 cups apricot nectar
2 tablespoons grated orange peel
Pinch of nutmeg
Vanilla ice cream or softly whipped cream (optional)

Steps:

  • Preheat oven to 500 degrees. Lightly butter a large shallow baking dish and sprinkle it with 1 tablespoon of the sugar.
  • Cut the apricots in half, remove the pits and place them, cut side up, in the baking dish, in a single layer if possible. Sprinkle them with 3 tablespoons of the sugar and the brandy. Bake for about 20 minutes, until they begin to brown around the edges. Remove the apricots from the oven and set aside.
  • Meanwhile, slice the brioche into 8 equal slices and cut each slice in half.
  • Beat the eggs in a bowl and stir in the nectar. Stir in the orange peel, 2 tablespoons of the sugar and the nutmeg. Pour this mixture into a shallow dish and add the slices of brioche, turning them so they can soak up the liquid. Set aside.
  • Heat half the remaining butter in a large, heavy skillet or a griddle. Fry the soaked brioche slices to brown lightly on each side, adding more butter to the skillet as needed.
  • Place 2 pieces of the browned brioche side by side on each of eight dessert plates, leaving about 2 inches of space between the slices of brioche. Spoon the apricots into the space between the pieces of brioche and on top of them. Serve at once, with ice cream or whipped cream on the side, if desired.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 18 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 270 milligrams, Sugar 30 grams, TransFat 0 grams

APRICOT FRENCH TOAST



Apricot French toast image

Put a sweet twist on eggy bread with this indulgent brunch-time recipe

Provided by Good Food team

Categories     Breakfast

Time 25m

Number Of Ingredients 5

50g butter
6 apricots , halved and stoned
200g/8oz caramel sauce (we used Bonne Maman confiture de caramel)
350g ready-made vanilla custard
8 small, thick slices brioche or white bread, or 4 large slices, cut diagonally

Steps:

  • Melt 1 tbsp butter in a medium-size frying pan. Put in the apricots, cut-side down, and gently fry for 2-3 mins. Flip over and cook for 1 min more until lightly golden. Add the caramel to the pan and melt until saucy - if it's still too thick to coat the fruit, add a splash of water. Keep warm.
  • Mix the custard with 4 tbsp of water to loosen, then dip in the bread slices, turning to coat thoroughly. Melt half the remaining butter in a large non-stick frying pan. Lightly shake off any excess custard mixture from half the bread slices and fry in the butter for 2 mins each side until golden. Repeat with remaining butter and bread, then serve hot with the caramel apricots.

Nutrition Facts : Calories 537 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 46 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.94 milligram of sodium

APRICOT BRIOCHE



Apricot brioche image

When toasted and buttered this delicately flavoured bread is a breakfast in itself

Provided by Good Food team

Categories     Afternoon tea, Breakfast, Brunch, Side dish, Snack, Treat

Time 16h

Yield Makes 2 loaves

Number Of Ingredients 8

375g strong white flour
50g caster sugar
7g sachet fast-action yeast
2 tsp salt
100ml milk
4 eggs
175g butter , softened
140g dried apricots , diced

Steps:

  • In a mixer or large bowl, mix together the flour, sugar, yeast and salt, then add the milk and 3 of the eggs and continue mixing to make a smooth dough - 5 mins in the mixer or 8 mins by hand. Add the softened butter and mix for a further 5 mins in a mixer or 10 mins by hand. Put the dough in a lightly oiled bowl and leave in the fridge overnight. Your dough will then be stiff and easy to shape.
  • Grease 2 x 500g bread tins, then divide the dough into about 16 pieces and prod some apricots into each piece. Seal them up and shape into little balls. Place the balls in a tin in sequences of 2 until the tin is full. It should take no more than 8 pieces to fill each tin. Leave the brioche for 3 hrs to prove until doubled in size.
  • Heat oven to 200C/fan 180C/gas 6. Brush with 1 beaten egg and bake for 20 mins until golden brown and the loaves sound hollow when tapped underneath. Cool on a wire rack.

Nutrition Facts : Calories 216 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

Tips:

  • Use day-old brioche for the best results. This will help the bread to soak up the egg mixture and become custardy.
  • If you don't have day-old brioche, you can toast it in the oven at 350 degrees Fahrenheit for 10 minutes before using it.
  • Use a non-stick skillet or griddle to cook the French toast. This will help to prevent the bread from sticking and burning.
  • Cook the French toast over medium heat. This will help to cook the bread evenly and prevent it from burning.
  • Flip the French toast once, when the bottom is golden brown. This will help to prevent the bread from becoming overcooked.
  • Serve the French toast immediately with your favorite toppings. Some popular toppings include butter, syrup, powdered sugar, and fresh fruit.

Conclusion:

French toasted apricot brioche is a delicious and easy-to-make breakfast or brunch dish. It is perfect for a special occasion or a lazy weekend morning. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends. So next time you are looking for a new breakfast recipe to try, give French toasted apricot brioche a try. You won't be disappointed!

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