Soft, fluffy and so satisfying, these brioche French toasts are the perfect delicious and elegant breakfast. They are very easy to make on the morning, you only need a few simple ingredients to make the soaking. Serve with roasted apricots, rosemary syrup, and a scoop of vanilla ice cream for extra delight!
Rosemary roasted abricots
Every year, when the first stone fruits appear on the market stalls, I immediately make these roasted abricots. It’s such an easy and beautiful way to instantly uplift the flavors of abricots and create a sweet, luxurious, syrupy preparation. I love to add a few sprigs of fresh herbs with the fruits to bring an extra flavor. Fresh rosemary and thym pair particularly well with stone fruits, but you can also use verbena, or even basil!
This recipe of Roasted apricots is very versatile so you can use them is so many different ways. You can have them for breakfast, as a topping for your bowls, with coconut yogurt and granola, on top of pancakes or French toasts. For dessert, with a scoop of ice cream and roasted nuts. But also in savory dishes, served as a first course with charred bread, cream cheese or yogurt, a drizzle of olive oil and tahini sauce. They also would work beautifully as a chutney in your meals, with roasted veggies, rice, …
The key for tender and juicy roasted abricots is to use ripe fruits, as underripe apricots can be quite tart. The sweetness is the key, so if they are still a little tart, scatter with more maple sugar.
The best bread for French toast
It’s true that the bread you use to make French toast can highly affect the final result. However, to my mind French toast is supposed to be a very simple and popular recipe, so I would say the best bread is the bread you already have at home!
The idea behind the French toast is to reuse the dry bread from the day before, so basically you don’t buy a loaf of bread specially to make French toast. You can make French toast with brioche, sourdough, soft sandwich bread, French baguette, white bread or even challah. They all work but will result in slightly different textures and flavors.
However, I would recommend to use a pretty firm and dry bread as soft white bread absorb more of the soaking preparation and become soggy and fall appart. Also I recommend to make pretty thick slices of bread to ensure a fluffy texture, caramelized on the outside and soft inside.
Tips for baking French toasts
- Experiment with various bread. Basic white bread always works well to make French toast, but using other varieties of bread, like sourdough, multigrain, different flavors, will bring more interesting flavors and textures.
- Cut thick slices. You want the slices of bread to be thick enough to sponge up a great quantity of soaking mixture while holding their integrity and shape. The result will be fluffy luxurious French toast. So go thick, at least 1/2 inch per slice.
- Soak thoroughly. Make sure you dip the slices in the mixture on each side, so they are well and evenly soaked at their very heart. About 30 seconds on each side should be enough.
- Use a non-stick pan. I recommend cooking your French toast in a non-stick pan, large enough to allow comfortably one slice (or more if possible).
- Don’t skip the butter (vegan if needed). I can understand you’re not a big fan of cooking with butter, but if there is one exception to make, it’s French toasts! Sizzling French toast in butter gives it a deep richness and comforting quality, which are exactly what we crave about this breakfast staple.
Serving suggestions
As stated above, these French toasts with roasted apricots are very versatile and can easily fit with many preparations.
For breakfast, I love to add a big scoop of thick yogurt, like coconut yogurt or Greek style. The sour flavor of the yogurt goes perfectly with the sweetness of the apricots resulting in a beautiful balance. Sprinkle some toasted nuts or seeds on top. I also like granola, coconut chips, or any other crunchy additions! Drizzle with the remaining syrup from the apricots or an extra maple syrup.
For dessert, swap the yogurt for vanilla ice cream and drizzle with caramel sauce! You can also change the roasted apricots for other baked or fresh fruits. Red berries on French toast is always a safe bet!
For more fruits desserts or breakfasts, check out these recipes
- Apricot Melon and Rosemary panna cotta (GF)
- Strawberry Rhubarb crisp (GF)
- Rustic Apricot Peach Pies
- Roasted fruits pan with buckwheat cream (GF)
- Lemon and Poppy seeds pancakes
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.
Print
Brioche French Toast with roasted Apricots and Rosemary
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 slices 1x
- Category: Breakfast
- Method: Stove
- Cuisine: French
- Diet: Vegan
Description
Rich and fluffy Brioche French toasts are topped with apricots roasted in rosemary syrup, for an easy but very tasty breakfast.
Ingredients
French toast
- 1 cup dairy-free milk of your choice
- 1/4 cup cornstarch
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon powder
- 1 pinch of salt
- 4 slices brioche or bread
- Vegan butter for cooking (or oil)
Roasted apricots
- 4 apricots
- 30 g cane sugar
- 20 ml water
- 1 tsp lemon juice
- 2 rosemary sprigs
- 1–2 tbsp maple syrup
To serve
- Vanilla ice cream or thick yogurt
- Toasted sliced almonds
Instructions
- Prepare the roasted apricots. Thoroughly wash the apricots and pat it dry. Cut the apricots in half, remove the stones, and cut the apricots into medium thick slices.
- Add the sugar, water and lemon juice to a saucepan. Bring to a gentle boil, then reduce to low heat and simmer for a few minutes until the sugar is completely melted and the syrup starts to slightly brown.
- Then add the slices of apricots and the rosemary sprigs. Cook for about 10 minutes, stirring and gently turning the fruits, until the apricots are soft but still hold their shape.
- Add the maple syrup to the pan and cook, stirring gently, until reduced and slightly thickened. Let cool in the pan.
- Make the French toast. Mix the cornstarch with a small quantity of milk. Add to a low shallow dish and whisk in the rest of the milk, maple syrup, vanilla, cinnamon and salt, until well combined.
- Add about 1 tablespoon vegan butter to a large skillet and place over medium heat. Meanwhile, place one slice of brioche into the mixture and carefully flip to coat both sides. Leave each slice only 30 seconds on each side.
- When butter has melted and begins to foam, add the soaked brioche. Cook for about 3 to 4 minutes or until golden brown, then flip the slice and cook for another 3 to 4 minutes on the other side. Transfer the French toast to a platter and keep warm. Repeat with the other slices: soak in the mixture and cook until golden. Add a little more butter in the skillet between each slice.
- Serve the French toast warm with the roasted apricots, and add a scoop of vanilla ice cream or coconut yogurt, and toasted sliced almonds. Enjoy warm.
Notes
- You can use brioche (vegan if needed) or bread to make these French toast. You can either use day-old or fresh brioche, but a drier one will result in best result with a better capacity to hold its shape. If you use fresh brioche, don’t soak it for too long.
Recette version française
Print Brioche Pain perdu aux abricots rôtis au romarin
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 tranches 1x
- Category: petit-déjeuner
- Cuisine: Française
- Diet: Vegan
Description
Rien de plus gourmand que cette brioche perdue tendre et moelleuse, garnie d’abricots rôtis dans un sirop au romarin, pour un petit-déjeuner savoureux et réconfortant.
Ingredients
Pain perdu
- 240 ml de lait végétal au choix
- 30 g de fécule de maïs
- 15 g de sirop d’érable
- 1 cuil. à café d’extrait de vanille
- 1 cuil. à café de cannelle
- 1 pincée de sel
- 4 tranches de brioche ou de pain
- Margarine ou huile pour la cuisson
Abricots rôtis au romarin
- 4 abricots
- 30 g de sucre de canne
- 20 ml d’eau
- 1 cuil. à café de jus de citron
- 2 branches de romarin
- 3 cuil. à soupe de sirop d’érable
Garniture
- Glace vanille ou yaourt de coco
- Amandes effilées grillées
Instructions
- Préparer les abricots. Rincer et sécher soigneusement les abricots. Couper les abricots en deux, retirer les noyaux, et couper les abricots en tranches pas trop fines.
- Verser le sucre, l’eau et le jus de citron dans une petite casserole. Porter à ébullition puis réduire à feu moyen et laisser mijoter quelques instants pour faire fondre le sucre.
- Quand le sucre commence à prendre une coloration légèrement brune, déposer les tranches d’abricots et le romarin. Cuire pendant 10 minutes à feu moyen-doux, en mélangeant délicatement, jusqu’à ce que les abricots soient tendres mais ne s’écrasent pas.
- Ajouter le sirop d’érable et poursuivre la cuisson quelques instants pour faire un peu réduire le sirop. Retirer du feu et laisser refroidir.
- Préparer le mélange à pain perdu. Délayer la fécule de maïs avec un petit peu de lait. Verser la préparation dans un plat à bords hauts et ajouter le reste de lait, le sirop d’érable, la cannelle, la vanille et le sel. Fouetter pour bien homogénéiser le tout.
- Faire chauffer une noisette de margarine dans une poêle sur feu moyen. Pendant ce temps, tremper une tranche de brioche dans la préparation, environ 30 secondes sur chaque face pour bien l’imbiber.
- Quand la poêle est chaude et la margarine fondue, déposer la tranche de brioche imbibée et cuire pendant 3 à 4 minutes sur chaque face, ou jusqu’à ce que la brioche soit joliment colorée. Transférer la tranche cuite dans un plat. Procéder ainsi avec les autres tranches. Beurrer de nouveau la poêle entre chaque cuisson.
- Servir les tranches de brioche perdue chaudes avec les abricots rôtis, une boule de glace vanille et des amandes effilées.
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