Yesterday morning’s pantry search uncovered a can of apricot pastry filling (great staple, by the way) and a packet of slivered almonds. It got me thinking of bakery displays of beautiful butter pastries and gave me a huge craving for a deliciously rich Sunday breakfast.
So, before I went to bed I created a comfort-food combination bread pudding/stuffed French toast, layered with lots of sweet butter, cream, nuts and apricots – with just a hint of pie spices to add a pleasant touch.
After a good night’s soak, I popped the dish into the oven to bake for about an hour. With a side of applewood bacon and drizzled with a little maple syrup, it was a family breakfast made in heaven!