Made from the findings of my local Farmers Market, I put together this seasonal breakfast and was astonished by how delightful it was. Apricots and stone fruit (peaches, nectarines etc.) are having a moment right now as we're approaching Summer so I picked up a basket of those to stew and dress my French Toast with. I used a Sesame loaf from Rosalind Bakery in Pacifica (only a twenty minute venture from my home) and turned this savory bread into a little something extra.
I am not usually one for sweet breakfasts but when I came home with my ingredients, the vision really alive!
Thick slices of any kind of rustic bread - I used a Sesame loaf
1 tsp Vanilla extract
Splash of preferred milk
Tab of butter
1 tbs Lemon Juice
1 tbs Maple Syrup (honey will work too!)
1.Chop apricots into quarters and place in a sauce pan on medium-high with lemon juice, a splash of water and dash of cinnamon. Bring to a boil and then add maple syrup and reduce to a simmer. Using a rubber spatula, scrape the bottom to prevent the sugar burning. Once this is done, can be set aside until needed.
2. Whisk together eggs, vanilla extract, and preferred milk in shallow bowl. Soak slices of bread in mixture, equally coating both sides. Melt a pad of butter in hot skillet and place bread on hot skillet until bottom is browned, then flip.
3. Cover toast in stewed apricots and a dollop of your favorite Greek yogurt (even though Strauss should really be everyones favorite, unless you're vegan)
4. Optional: drizzle some honey and add other seasonal berries on top!