Serves 5
80 min
Challah French Toast with Roasted Apricots, Vanilla Mascarpone, and Toasted Almonds
Recipe GLPRa9c89e93ab667e
Thick slices of golden, custardy challah bread paired with warm roasted apricots that have caramelized in the oven, topped with a silky vanilla mascarpone cream, crunchy toasted almonds, and a drizzle of maple syrup. A luxurious yet straightforward breakfast or brunch dish that feels indulgent but comes together in about an hour and a half.
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Ingredients
4-5 large slices challah bread, cut 1 inch thick
1 lb. fresh apricots, pitted and halved
1 tablespoon granulated sugar for apricots
½ lemon juice of 1/2 lemon
4 large eggs
3/4 cup whole milk
1 tablespoon granulated sugar for custard
1 1/2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract for custard
pinch small pinch of salt
unsalted butter for cooking
1/2 cup mascarpone cheese, room temperature
1/2 vanilla bean, seeds scraped out
1/2 teaspoon vanilla extract for mascarpone
1 teaspoon sugar for mascarpone
1/3 cup toasted sliced almonds
warm pure maple syrup for serving
powdered sugar for dusting (optional)
Directions
Preheat your oven to 425°F. Arrange the pitted apricot halves cut-side up on a large rimmed baking sheet or baking dish. Drizzle them with the lemon juice and sprinkle evenly with 1 tablespoon of granulated sugar. Roast for 35 to 45 minutes, until the apricots are very soft and the edges have begun to caramelize. Remove from the oven and let cool to room temperature.
While the apricots roast, prepare the vanilla mascarpone. In a small bowl, combine the room-temperature mascarpone cheese with the scraped vanilla bean seeds, 1/2 teaspoon vanilla extract, 1 teaspoon sugar, and a pinch of salt. Stir until smooth and well combined. Set aside.
In a large, shallow dish, whisk together the 4 eggs, 3/4 cup whole milk, 1 tablespoon granulated sugar, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon vanilla extract, and a small pinch of salt. Mix until fully combined and smooth.
Heat a generous amount of unsalted butter in a large, heavy skillet over medium heat until small bubbles form across the surface. Working with one slice at a time, dip a piece of challah bread into the egg mixture, ensuring both sides are thoroughly saturated but not soggy. Allow any excess mixture to drip back into the dish.
Carefully place the soaked bread slice into the hot skillet and cook until the bottom is golden brown, about 3 to 4 minutes. Flip and cook the other side until golden brown, another 2 to 3 minutes. The internal temperature of the cooked egg should reach 160°F. Transfer to a serving plate and repeat with the remaining bread slices, adding more butter to the skillet as needed.
To serve, place a warm slice of French toast on a plate. Top with 3 to 4 roasted apricot halves and a generous spoonful of vanilla mascarpone. Sprinkle with the toasted sliced almonds, dust lightly with powdered sugar if desired, and drizzle with warm maple syrup. Serve immediately.
