- 500g sourdough bread, about half a sourdough
- 3 eggs
- 75 ml almond milk
- 25 ml cream
- 2 teaspoons vanilla extract
- pinch of salt
- knob of butter
- 4 teaspoons honey or maple syrup
- 8 apricots
- 2 tablespoons white granulated sugar
- spring of thyme
- to serve ricotta and a drizzle of honey
First prepare the baked apricots. Preheat oven to 180°C. Wash, halve and remove apricot seeds, then place on a baking tray, lined with parchment paper. Drizzle with honey and sprinkle the sugar and thyme. Pop in the oven and roast for 20-25 minutes. Remove from oven and let cool slightly.
In a bowl, beat the eggs, then add the almond milk, cream, vanilla extract and salt. Slice the sourdough, dip in egg mixture and turn to coat evenly. You will need to leave the slices to soak a bit longer than you would a slice of toast, they should be slightly softened but not dripping. Melt a little butter in a pan on medium heat and fry the slices for a few minutes. To check when it is time to turn to the other side, lift an edge of the toast and if it comes off in one peace and is golden brown, you can flip it and cook the other side.
Serve 2 warm slices of French toast with 40g ricotta, a drizzle of honey and two roasted apricot halves. This portion contains low to moderate amounts of FODMAPS.