Eggless French Toast with Apricot Sauce

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

 Ingredients:

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)

Method:

• 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.