Sweet, aromatic, juicy apricots and flavorful fluffy French toast combined to make a wonderful breakfast tart!
What you need:
2 tbsp vanilla sugar or 1 1/2 real vanilla extract
1 tsp almond extract
4 tbsp agave nectar
1 cup heavy cream
1 pound a day old bread cubes ( French baguette or brioch) or gluten free sandwich bread
1/2 pound fresh ripe apricots, washed,pitted and cut in half
4 tbsp apricot jam
pinch of salt
In a large enough bowl, which can fit all the bread cubes, mix the vanilla sugar ( or extract), heavy cream, eggs, salt and almond extract. Stir until all is well combined. Add your bread cubes to the heavy cream-egg mixture. Stir and let the cubes soak for about 5-7 min. In the meanwhile preheat your oven to 400F or 200C. Butter a baking tin ( or make individual minis as i did) to keep the tart from sticking. Take your soaked bread cubes, and try to fill your baking dish evenly with the cubes, forming it like a tart shell. Fill the the center with the apricot halfs ( skin side up) until there is no space left. Warm up the jam for a few seconds in the microwave, then take a brush to glaze the apricots halfs with the jam. Add some butter flakes on top. Bake 10-15 min for little tarts or 10-20 for a large dish, until it has a nice golde color ( timing may change, depending on your oven and dish size). Serve warm with maple Syrup!
Tip: instead of maple syrup use vanilla sauce or ice cream.