(courtesy of Liberty Food & Wine Exchange in Reno. Serves 3 to 4)
*This recipe may also be made with other seasonal fruits, such as persimmons in fall and winter.
For French toast
4 eggs
1 cup cream
1 cup milk
½ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon cinnamon
¼ teaspoon ground cloves
6 to 10 slices of bread, preferably brioche
Whisk together batter ingredients, then soak 6 to 10 pieces of bread in batter for 2 hours. Transfer to a non-stick baking sheet.
For apricot marmalade
1 pound apricots
2 cups water
1 cup sugar
1 cup orange juice
1 tablespoon salt
¼ cup white wine
Cut apricots into quarters, remove stem, and peel before chopping into chunks. Combine apricots with remaining ingredients in a pot, bring to a simmer, and reduce until mixture thickens. Pour into blender, pulse, then pour into bowl and allow to chill.
For streusel topping
1 cup brown sugar
1 cup flour
½ cup butter
Mix ingredients until crumbly. Spread on a baking sheet and bake at 350 degrees F for 10 minutes. Chill.
For crème Anglaise
3 egg yolks
1 cup cream
1 whole vanilla bean
3 tablespoons powdered sugar
1 teaspoon salt
2 tablespoons bourbon
In a heavy saucepan, bring cream to simmer then remove from heat. In separate medium bowl, whisk egg yolks. Gradually whisk hot milk mixture into yolk mixture so as not to scramble the eggs. Return custard to saucepan and heat until mixture thickens. Split vanilla bean and scrape seeds into pan. Fold in powdered sugar, salt, and bourbon.
To plate dish
Bake soaked bread in oven at 300 degrees F for 25 minutes. Garnish liberally with apricot jam, crème Anglaise, and streusel. Enjoy!
