Servings: 6
An overnight soak in apricot-almond custard creates a meltingly soft, creamy interior for this baked French toast dish, while the corn flake crumb topping offers a crisp contrast. This recipe works equally well with peach preserves and nectar. Serve with pure maple syrup.
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This was a great New Years brunch recipe. Love that you can do it ahead of time so that the day off all you have to do is bake it off. I could take or leave the apricot part since it didn't necessarily add a lot. So basically if I didn't have the jam or nectar I could still use this base. I used a day old challah bread that really soaked up the custard nicely. This dish is also good reheated in a mini oven. It gets the crumble even crunchier! I will definitely keep this in my brunch repertoire.
This was a great New Years brunch recipe. Love that you can do it ahead of time so that the day off all you have to do is bake it off. I could take or leave the apricot part since it didn't necessarily add a lot. So basically if I didn't have the jam or nectar I could still use this base. I used a day old challah bread that really soaked up the custard nicely. This dish is also good reheated in a mini oven. It gets the crumble even crunchier! I will definitely keep this in my brunch repertoire.
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