Disclosure: This is a sponsored post, but as always my opinions are 100% my own.
Hold y’er Cheerios! Let’s get HOT FOR BREAKFAST! That’s right, February is Hot Breakfast Month and I’m thrilled to be part of a special hot breakfast project. Along with nine other awesome food bloggers (whom you will see listed at the end of this post–go give them some love, okay?), I’ll be sharing some of my favorite HOT breakfast recipes for the next four weeks like this Apricot Pecan French Toast served with Maple Valley organic maple syrup and a side of Sugared Peppered Bacon, another family favorite.
Adding an apricot filling makes basic French toast a special breakfast treat. Start by making a cinnamon apricot filling using Made in Nature dried apricots, a cinnamon stick, and just a little bit of sugar. Naturally sweet, these apricots make a delicious snack right out of the bag!
After “cooking down” the apricots, remove the cinnamon stick, puree the mixture and then stir in chopped, toasted pecans. Cut an Italian loaf into thick 1-inch slices and carefully cut a pocket into each slice (don’t cut all the way through). Stuff each slice with a little apricot puree, dip into the egg batter, and you’re ready to toss them in a skillet or on the griddle.
Crunchy and sweet, drizzle the toast with maple syrup, a few extra pecans, and serve…delicious!
Apricot Pecan French Toast
- 1 cup Made in Nature dried apricots
- 1 dried cinnamon stick
- 3 tablespoons sugar
- 1/3 cup chopped pecans toasted (plus more for garnish, if desired)
- 1 16- oz loaf Italian bread
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter
- Maple Valley pure maple syrup for serving
- Combine apricots, cinnamon stick, and 3 tablespoons sugar in a medium saucepan. Add enough water just to cover and simmer for 12-15 minutes, or until most of the water is reduced, stirring occasionally. Remove from heat, discard cinnamon stick, and cool 5-10 minutes. Puree apricot mixture using a food processor or immersion blender. Stir in chopped pecans. Refrigerate any leftovers for later use.
- Slice Italian loaf into eight 1-inch slices. With a small knife, cut a horizontal slit into each slide to form a pocket. Carefully spoon 1-2 tablespoons of cooled apricot mixture into each slice.
- Whisk together eggs, milk, vanilla, and ground cinnamon In a shallow dish. Melt 1 tablespoon butter in a large nonstick skillet or on an electric griddle over medium heat.
- Dip half the apricot-stuffed bread slices in the egg mixture, turning to coat both sides, then add to hot skillet or griddle.
- Cook bread slices 3 to 4 minutes per side, or until golden brown. Repeat with remaining bread slices, adding more butter if needed.
- Serve warm with maple syrup.
Be sure to check out my #hotforbreakfast partners and their amazing recipes: Jess at 104 Homestead – Jami at An Oregon Cottage – Susannah at Feast & West – Kathie at Homespun Seasonal Living – Tessa at Homestead Lady – Chris at Joybilee Farm – Lynda at Me & My Pink Mixer – Annie at Montana Homesteader – Angi at Schneiderpeeps
The following companies generously sponsored various #hotforbreakfast month projects. I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee Raw, Bob’s Red Mill, Made in Nature, Maple Valley Syrup Cooperative, Now Foods, Pacific Foods, & Woodstock.