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Apricot-Glazed French Toast with Fresh Berries

Okay, it’s Sunday morning and you’re REALLY craving something yummy for breakfast, but are just too lazy to fuss. Just a few simple ingredients are all you need to whip up this healthy breakfast treat. And no two batches need be the same if you vary the flavor of the preserves and experiment with different fruits…
Servings: 4
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

Glaze

  • 1/2 cup all-natural apricot preserves like Polaner or St. Dalfour

Egg Mixture

  • 4 eggs
  • 2 teaspoons honey or to taste
  • 1 teaspoon vanilla extract
  • 1 cup milk or unsweetened almond milk like Blue Diamond
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cardamom optional
  • Pinch salt optional
  • 8 slices whole grain or gluten-free bread
  • 1 tablespoon butter divided
  • 2 cups mixed berries like cut-up strawberries, blueberries and raspberries

Instructions

  • Preheat the oven to 225 degrees F.
  • Glaze: In a small saucepan, heat preserves over low setting for about 3 minutes or until melted, stirring to prevent burning. Turn off heat; rewarm before serving.
  • Egg Mixture: in a medium bowl, whisk together all ingredients. Pour mixture into a shallow casserole dish.
  • French Toast: Heat a flat griddle (or large frying pan) over medium setting. Melt 1/2 the butter on the griddle or pan, swirling to coat evenly. (can also use an olive oil spray) Drench bread slices in egg mixture, soaking thoroughly. Allow excess egg mixture to drip off. Place bread slices in heated griddle or pan; cook for about 5 minutes on each side. (Depending on the size of your griddle or pan, cook in batches if needed, using the remaining 1/2 tablespoon of butter or olive oil spray.) Place slices on a baking sheet; loosely cover with foil. Keep warm until serving.
  • When ready to serve, spoon glaze over French toast; top with berries.

Notes

Make Ahead and Storage Tips: egg mixture may be prepared 1 day ahead. Cover and refrigerate. Cooked French toast may be stored covered in the refrigerator for up to 2 days or frozen for up to 4 months. Reheat covered at 225 degrees F for about 5 minutes or until heated through. (a few minutes more if frozen) Leftover Glaze, may be refrigerated or frozen; warm slightly before serving.
This French toast would be a lovely dish to serve at a holiday or Summer brunch and would also make a quick 'n easy "breakfast for dinner" on time-crunched nights.