Friday, July 31, 2009

Baked French Toast with Cardamom and Apricot Preserves



From the kitchen of One Perfect Bite...
Mother's everywhere share a secret. It's about an unrecognized Thanksgiving Day. The one when now grown children return for un-coerced visits with the family. I'm in the middle of a reunion and have three generations of family underfoot, noisily sharing oral history and re-threading the needle that binds a family one member to the other. I want these times to be special and I guess my way of saying it is with food and the re-creation of feasts shared in times past. Lunch and dinner are no problem, but breakfast in a home where no two people eat the same cereal can take on the aspects of a comic opera. A two slice toaster and "how do you want you eggs dear" become a joke. While there's always someone to run to the bakery - they are athletes one and all - they continue to grouse so loudly about the legitimacy of Oregon bagels and bialys that contingency plans are in order. Bacon is baked by the pound, eggs become frittatas and toast or English muffins go under the broiler 12 pieces at a time. Special mornings begin with oven baked French toast. I have two recipes, one for adults and the other for the children. Our two older grandsons will be helping me cook next week and they'll show you how to make their version of French toast. This is my unabashedly adult version of an old favorite. I clipped the recipe from Gourmet magazine a decade ago. The only change I've made to their recipe is to replace orange marmalade with apricot preserves. The syrup that is served with this French toast is wonderful. Here's the recipe.

Baked French Toast With Cardamom and Apricot Preserves...from the kitchen of One Perfect Bite

Ingredients:
1-1/4 cups apricot preserves
10 ( 4 x 4 x 1-inch-thick) slices egg bread or Texas toast
1-1/4 cups whole milk
3/4 cup whipping cream
1/2 cup sugar
3 large egg yolks
3 large eggs
1-1/4 teaspoons ground cardamom
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
For citrus syrup
1-1/4 cups light corn syrup
3 tablespoons fresh lemon juice
2 tablespoons grated orange peel
1 tablespoon grated lemon peel
4 teaspoons sugar
Powdered sugar

Directions:
1) To make French toast: Butter 15 x 10 x 2-inch glass baking dish. Spread preserves evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, preserve side up and overlapping slightly. Whisk milk and next 7 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.
2) To make citrus syrup: Mix first 5 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour. (Can be made 1 day ahead. Cover and refrigerate.)
3) To cook: Preheat oven to 350degrees F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with powdered sugar; serve with citrus syrup. Yield: 10 servings.

This recipe is being linked to Designs By Gollum - Foodie Friday

45 comments:

Pam said...

Now that's a tasty breakfast! I am sure my entire family would gobble this up quickly.

ButterYum said...

I absolutely love cardamom... this sounds delish!!!

rosecottagegardensandfarm said...

Yum! Now I know what to prepare with the jar of apricot preserves when I return from my travels.

Thank you for sharing such lovely recipes and delightful photos. I will be back for a second helping!

Thank you for joining me on my travels around Chateau Dumas. I hope you will continue to travel along side me. Your kind comment is so appreciated!

Best,
Debbykay at Rose Cottage Gardens and Farm

Krissy @ The Food Addicts said...

You just took French Toast to a whole new level! I've been wanting to make french toast - thanks for the inspiration!!

Helene said...

Never thought of baked French toast with cardamom and preserves. Such a yummy idea. We usually eat ours with maple syrup.

Katy ~ said...

When I saw cardamon and apricot and french toast I couldn't get here fast enough. Oh my goodness, this is elegant!

My Little Space said...

OMG, I love it! Look so crunchy and tsaty!

mbkatc230 said...

This sounds wonderful! We have family coming to visit next week and this is going on my weekend menu. The comment about the legitimacy of Oregon bagels cracked me up, my DH is a South Philly boy living in Texas - bagel conversations are one argument I NEVER won lol. Kathy

Poppedijne said...

This one I am going to note down for the next brunch I trough. Love french toast. In belgium we call it 'lost bread'.That is a litarel translation and in fact it is what it says.Old bread, not stale but to dry to eat at as a normal sandwish, revamped in something delishous.

Martha said...

This will be the breakfast entree when our SIL and DD come in a few weeks.

Marsha's Mpressions said...

Sounds so divine especially since I've been up since 4 and haven't had breakfast yet!!! Mary, have a wonderful day!

Haden News said...

This sounds wonderful! I will make this the next time I have company visiting.

Hootin' Anni said...

...and here I sit, at the computer with just my glass of orange juice. Then, I come here and once again, I drool! What a delicious breakfast dish you've served up for us today.

Apricots...yummy.

Lisa said...

This French sounds good enough to be dessert!

Joycee said...

That combination of cardamom and apricot, Heavenly! Enjoy your family while they are there...
joy c. at grannymountain

~ ~ Ahrisha ~ ~ said...

Good Morning Mary, I always love visiting you here and am so glad that I dropped by this morning. I just Put up some apricot preserves. The apricots were devine this year which is not always the case. They were so sweet and flavorful. I'll be making your toast soon.
~ ~Ahrisha~ ~

SavoringTime in the Kitchen said...

Oh, this sounds wonderful. I love apricot preserves so I'm sure I would love this recipe.

~Susan

Maria said...

French toast is my favorite. Love this version!

Rhonda @ Shellbelle's Tiki Hut said...

I've never had a citrus syrup before, but it sounds wonderful. I'm going to take this recipe with me when I visit my family in Georgia for Thanksgiving. I have a cousin who is a caterer there and I think she will be impressed with this recipe! Thanks.

the ungourmet said...

Family reunions are so much fun!

I love apricot preserves. These are so beautiful! I haven't had my breakfast yet and could really go for one!

Donna-FFW said...

What an enitrely specail breakfast. It sounds beyond delicious, Mary!

The Apple Hill Adventurer said...

um .. wow
when do we invent smell-o-vision ?
or better yet, taste-o-vision.

these look just scrumptious!

Susan said...

As of today, cardamom has been very, very foreign to me and I just have decided I don't like it. That is very strange for me, because I eat anything!!! I will need to try this as it does look wonderful.

Baking Monster said...

I'm starving right now and that looks amazing!Mary you are fantastic!

The Blonde Duck said...

I would knock over a nun to get this breakfast.

Cathy said...

This looks so delicious, Mary. I'm not much of a breakfast eater but when kids were at home this was a favorite. I love the smell of the french toast cooking. Lots of happy memories attached.

girlichef said...

I luv cardamom...this sounds like an amazing breakfast/brunch treat!

Natashya said...

Wow, I love those flavours together. Sounds fantastic!

Elaine said...

Mary, I love a good recipe that I can use when I have lots of company. Especially breakfast recipes! We're having visitors from out of town very soon and my house will be full. I can't wait to try this!

pigpigscorner said...

SOunds lovely with cardamons!

~~louise~~ said...

It's morning, the sun is shining (finally) and I sure am hungry for breakfast. Your breakfast!

Kathleen said...

This sounds wonderful..a nice change from a similar one I make with apples..
Thanks, Mary..
Enjoy your family!

Madam Chow said...

This looks amazing. Apricot preserves are one of my favorites, and I love cardamom!

Mary at My New 30 said...

What a great hostess you are! Now, somebody needs to treat you special. This sound wonderful - you are really a gourmet cook!!

suesueb said...

this sounds absolutely scrumptious!! printing it out to try even tho' i swore i was dieting this week!!

noble pig said...

Wow, this sounds like a breakfast made in heaven.

Debbie said...

Wow...that looks like one great breakfast. The flavors sound so good together. I'd love breakfasat at your house!

Cindy said...

Mmmmm...that sounds good! Thank you for stopping over at my blog and leaving a sweet comment. I appreciate it. I love visiting your blog and checking out what you are cooking up! Hugs ~cindy s~

prof en retraite said...

Hi Mary! This sounds wonderful! What a great way to feed a crowd and keep everyone happy! I think this is one I will try. Thanks for sharing...Debbie

Lori said...

Oh man I know how this is. We hosted a Family Reunion every year when I was growing up. Since I have been married I have hosted three get togethers with my family. Just love the craziness, the fun, the company. Good for you Mary.

Okay so like I am going to take my apricot preserves and make this!

Debinhawaii said...

I think cardamom and apricot are the perfect pairing. This looks delicious!

Pat said...

I love cardamom. I baked zucchini bread tonight and I always add cardamom.

Kristin said...

This sounds wonderful! I do something similar for Christmas mornings. Thanks for your comment about my soup, I have been experimenting with the mint this summer. This soup was a winner!

Sara said...

Wow, what a wonderful special breakfast. French toast is my absolute favorite breakfast food, i will be sure to try this recipe out soon.

The Cooking Photographer said...

Wow. Just wow. Mary this is awesome looking.

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