Thursday, 12 July 2012

Eggless French Toast with Apricot Sauce

Thick slices of bread, soaked in milk and custard powder, toasted in a frying pan, and served with Apricot Sauce.


3 Slices Whole wheat bread
1/4 cup Milk
1/2  tbsp Sugar
1 tbsp Custard Powder (You can alternatively use cornflour too)
A drop Vanilla essence (if using cornflour)
A pinch Cinnamon Powder
Ghee/Oil - As required to toast

For Apricot Sauce

3 tablespoons sugar, plus more to taste
1/2  cup water
1/2 pound apricots, pitted and cut into chunks
1 tablespoon fresh lemon juice (optional)


  • Boil milk, switch off. Now combine the warm milk with custard powder, sugar in a wide bowl. Stir well till custard powder and sugar is dissolved fully.
  • Heat a non-stick tawa, Add ghee. Dip the bread slices on both the sides in milk, place the bread slices on the pan.
  • Allow it to get toasted well now turn it to other side and cook on other side. Sprinkle cinnamon powder and serve hot with apricot sauce.
  • You can serve with topping of your choice or can be served as such.
 For Apricot Sauce

  • In a small saucepan over medium-low heat, add sugar, water, and the apricots. Cover and cook until apricots are completely tender, about 4 minutes.
  • Now transfer apricot mixture and lemon juice to a food processor and pulse until sauce is blended but still slightly chunky. Taste and add more sugar if you like.

1 comment:

  1. simplyyy yumm :)