French toast has become a favourite breakfast recipe recently and I really do think it makes the perfect Christmas morning sweet treat (after the obligatory smoked salmon and eggs of course).
This is the perfect blend of sweet, sour flavours with the sweet cinnamon French toast, maple almond sauce and sour roasted apricots! I love the crunch as you bite into the French toast, then to be met with a delicious soft, fluffy centres and the most indulgent, gooey almond butter sauce. Honestly, it’s just the dream for those mornings when you’re really in the mood for something sweet!
You can switch up the apricots for another fruit if you’d prefer. I think that this would also work really nicely with some sliced apples or plums, which are both great for festive & spiced recipes! The sauce is also an amazing staple to have on hand to drizzle all over pancakes, waffles, cakes or simply dip in sliced fruit. Honestly, it’s so delicious!
Ingredients- Serves 2-3 people
- 2 whole eggs
- 1/2 cup plant milk (I used coconut)
- Tbsp agave syrup
- Pinch mixed spice
- Coconut oil for cooking
- 3 large slices or sourdough bread
- 5 apricots
- Tbsp maple syrup or agave syrup
- 1/2 tsp ground cinnamon
- 2 tbsp Pic’s Almond Butter
- Tbsp maple syrup
- Almond Milk as needed
- Pinch ground cinnamon
Preheat the oven to 180c and slice the apricots in half, removing the stones.
Place these into a baking dish and drizzle with the syrup and cinnamon. Toss everything together to coat these evenly. Pop the apricots into the oven to bake for around 20 minutes.
Meanwhile, for the French toast mixture, whisk together the eggs, agave syrup, spices and milk.
Heat a little coconut oil in a non-stick frying pan and bring to a medium heat.
Soak the bread in the egg mixture and place these into the frying pan. Cook until golden and crisp on each side.
For the almond sauce, mix together the almond butter, maple syrup, cinnamon and then gradually add a dash of almond milk and mix to create a smooth, pourable consistency.
Serve the French toast topped with the apricots and almond maple sauce.