Pomegranate and Chocolate Apricot Delight French Toast
In this recipe: Apricot Delight Log
The weekend is fast approaching. You planned a brunch but don’t have any inspired ideas for what to serve. Not to worry, COBS Bread has you covered with an exquisite, sinfully sweet, grown-up take on the crowd-pleasing brunch classic – French Toast.
Bread is naturally at the heart of this Pomegranate and Chocolate Apricot Delight French Toast recipe – specifically our Apricot Delight Log. This signature bread is bursting with juicy apricots, plump raisins and currants and boastfully includes more fruit than flour.
Each delicious slice is dunked in a mouth-watering bath of eggs, milk, vanilla, ground ginger and nutmeg before being cooked to a golden brown.
The fruity French Toast is then transferred to your favorite serving platter, drizzled with melted dark chocolate and topped with coconut chips and fresh pomegranate seeds – making this elevated recipe a feast for both the eyes and the stomach.
Wow your family and guests this weekend. Pick up an Apricot Delight Log at your local COBS Bread bakery to get started.
Ingredients
- 8 slices COBS Apricot Delight Log
- 3 eggs
- ½ cup milk
- 1 tsp vanilla
- ¼ tsp ground ginger
- Pinch nutmeg
- 2 tbsp butter
- 50 g dark chocolate, melted
- ¼ cup coconut chips
- ¼ cup pomegranate seeds
Directions
- In large shallow bowl, whisk together eggs, milk, vanilla, ginger and nutmeg; set aside.
- In a large non-stick skillet, melt half of the butter over medium heat. Dip each slice of bread in egg mixture until well-soaked on both sides. Let excess drip off and place into pan.
- In batches, cook bread until golden, adding butter as pan dries out, about 3 minutes per side.
- Transfer bread to serving platter. Drizzle with melted chocolate and top with coconut chips and pomegranate.