Sweet, aromatic, juicy apricots and flavorful fluffy French toast combined to make a wonderful breakfast tart!

What you need:

2 eggs

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

Unsalted butter

pinch of salt

Maple syrup

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!

Enjoy!

Tip: instead of maple syrup use vanilla sauce or ice cream.