Baked Apricot French Toast

Name: Baked Apricot French Toast
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 servings servings
Cuisine: American
Ingredients: Butter or nonstick cooking spray, for greasing the pan; 1 cup apricot preserves; 1 1/2 loaves (about 20 ounces each) challah bread (from the supermarket is fine), cut in 1-inch-thick slices (about 20 slices); 4 cups milk; 4 large eggs; 3 tablespoons granulated sugar; 1 teaspoon kosher salt; 1 tablespoon pure vanilla extract; 2 tablespoons brandy (optional); 1 teaspoon freshly grated orange zest; 2 tablespoons raw or turbinado sugar; Confectioners’ sugar, fresh fruit, and/or pure maple syrup, for serving

Jennifer

11 months ago

Cuisine: American

Categories: Breakfast

Recipe Source: Molly Gilbert

Baked Apricot French Toast is a delightful and comforting breakfast casserole that's perfect for feeding a crowd. Imagine thick slices of challah bread soaked in a creamy custard mixture, layered with sweet apricots, and baked to golden perfection. The result is a warm, comforting dish with a slightly sweet and tangy flavor from the apricots. A sprinkle of powdered sugar and a drizzle of maple syrup add the finishing touches to this satisfying breakfast or brunch treat. It's easy to assemble ahead of time, making it ideal for holidays or lazy weekend mornings.

Tags:

french toast

Difficulty: EASY

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 10 servings

Ingredients:

Butter or nonstick cooking spray, for greasing the pan
1 cup apricot preserves
1 1/2 loaves (about 20 ounces each) challah bread (from the supermarket is fine), cut in 1-inch-thick slices (about 20 slices)
4 cups milk
4 large eggs
3 tablespoons granulated sugar
1 teaspoon kosher salt
1 tablespoon pure vanilla extract
2 tablespoons brandy (optional)
1 teaspoon freshly grated orange zest
2 tablespoons raw or turbinado sugar
Confectioners’ sugar, fresh fruit, and/or pure maple syrup, for serving

Directions:

Generously grease a sheet pan with butter or mist it with cooking spray. If you’re going to bake the French toast right away, preheat the oven to 400°F with a rack in the center position.
Spread some apricot preserves on one side of each slice of challah and place the bread, overlapping the slices, preserves side up, on the prepared pan.
Whisk the milk, eggs, granulated sugar, salt, vanilla, brandy (if using), and orange zest in a large measuring cup or bowl until well combined. Pour over the challah, thoroughly soaking each slice. There will be a bunch of liquid in the bottom of the pan. At this point, you can cover the pan with aluminum foil and refrigerate it overnight before baking.
If the French toast was refrigerated, preheat the oven to 400°F with a rack in the center position. Remove the foil from the pan.
Sprinkle the raw sugar evenly on top of the bread. Carefully slide the pan into the oven and bake until the French toast is very brown and puffed, 30 to 45 minutes.
Let the French toast cool slightly before serving with a dusting of confectioners’ sugar, some fresh fruit, and/or drizzles of maple syrup.

Ingredients:

Butter or nonstick cooking spray, for greasing the pan

1 cup apricot preserves

1 1/2 loaves (about 20 ounces each) challah bread (from the supermarket is fine), cut in 1-inch-thick slices (about 20 slices)

4 cups milk

4 large eggs

3 tablespoons granulated sugar

1 teaspoon kosher salt

1 tablespoon pure vanilla extract

2 tablespoons brandy (optional)

1 teaspoon freshly grated orange zest

2 tablespoons raw or turbinado sugar

Confectioners’ sugar, fresh fruit, and/or pure maple syrup, for serving

Directions:

Generously grease a sheet pan with butter or mist it with cooking spray. If you’re going to bake the French toast right away, preheat the oven to 400°F with a rack in the center position.

Spread some apricot preserves on one side of each slice of challah and place the bread, overlapping the slices, preserves side up, on the prepared pan.

Whisk the milk, eggs, granulated sugar, salt, vanilla, brandy (if using), and orange zest in a large measuring cup or bowl until well combined. Pour over the challah, thoroughly soaking each slice. There will be a bunch of liquid in the bottom of the pan. At this point, you can cover the pan with aluminum foil and refrigerate it overnight before baking.

If the French toast was refrigerated, preheat the oven to 400°F with a rack in the center position. Remove the foil from the pan.

Sprinkle the raw sugar evenly on top of the bread. Carefully slide the pan into the oven and bake until the French toast is very brown and puffed, 30 to 45 minutes.

Let the French toast cool slightly before serving with a dusting of confectioners’ sugar, some fresh fruit, and/or drizzles of maple syrup.