Thursday, October 11, 2012
BAKED APRICOT - PECAN FRENCH TOAST
1 baguette, sliced into 1/2-inches thick (about 15 slices)
4 tbsp butter, melted
1/2 cup dried apricots, chopped
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup heavy cream
1 cup milk
8 large eggs
1 tsp freshly grated nutmeg
1 tsp pure vanilla extract
1/4 tsp fine sea salt
some coarse brown sugar for sprinkle
1. Line the bottom of a greased 8-inch baking dish with a single layer of bread slices, making sure they fit snugly and cutting them to fit , if necessary. Brush bread layer with some of the butter, then sprinkle with half of the apricots and pecans. Top with a second layer of bread and brush with butter. Sprinkle over remaining apricots and pecans then top with a third layer of bread; brush with remaining butter.
2. In a medium bowl, whisk together eggs, milk, sugar, nutmeg, vanilla and salt. Pour egg mixture over the bread, making sure to soak the top layer completely. Cover and chill for at least 2 hours, or preferably overnight.
3. When ready to bake, let dish come to room temperature and sprinkle some coarse brown sugar on top of the dish. Preheat oven to 350 F. Uncover and bake until golden brown and cooked through, about 45 minutes. Set aside for 5 to 10 minutes then serve.