French toast sandwich with figs, dried apricots, and nuts
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
French toast sandwich with figs, dried apricots, and nuts - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large eggs
- 1.5 cups of milk
- A pinch of salt
- 1/2 tbsp. chopped dried apricots
- 1/2 tbsp. chopped dried figs
- 8 thin slices of white bread
- 1 tsp vanilla extract
- 1/2 cup chopped pecans or walnuts
- 2 tbsp. granulated sugar
- 1 tsp ground cinnamon
- 5 tbsp (75 g) butter
- 1/2 cup brown sugar
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Cooking the dish according to the recipe:
- Preheat oven to 180°C. Line a baking sheet with foil. Beat eggs, milk, vanilla extract, and salt in a wide bowl.
- In a separate bowl, mix dried figs, dried apricots, nuts, granulated sugar and cinnamon.
- Dip 4 slices white bread into the egg mixture, then transfer to a clean surface. Sprinkle with dried fruit, then dip the remaining bread slices into the egg mixture and cover with the top. You'll have 4 sandwiches.
- Melt 1 tablespoon (15 g) butter in a skillet over medium heat. Place sandwiches in the skillet and cook until golden brown on both sides, about 4 minutes per side, adding more butter as needed.
Transfer sandwiches to the prepared baking sheet and bake until set, 7 to 8 minutes. - Combine brown sugar, 4 tablespoons (60 g) butter, and 3 tablespoons water in a skillet and cook over medium heat, stirring, until the sugar dissolves. Cut sandwiches diagonally and top with sauce.
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