Cranberry Apricot Honey Sourdough French Toast Bake
A cozy, spiced French toast bake made with our Cranberry Apricot Sourdough, topped with sweet apricots, crunchy almonds, and a drizzle of honey. Perfect for breakfast or brunch!
INGREDIENTS
1 loaf Cranberry Apricot Sourdough, cut into cubes
6 large eggs
3 cups whole milk (or half-and-half for extra richness)
1/3 cup honey (or maple syrup)
2 tsp vanilla extract
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
2/3 cup chopped dried apricots (optional)
3 tbsp melted butter
For the Topping (Optional)
¼ cup brown sugar
¼ cup sliced almonds or pecans
1 tsp cinnamon
1 tbsp melted butter
DIRECTIONS
Prepare the bread: Grease a baking dish (9x13). Spread the cubed sourdough evenly in the dish and scatter chopped dried apricots on top.
Make the custard: In a bowl, whisk together eggs, milk, honey, vanilla, cinnamon, nutmeg, and salt. Pour evenly over the bread, pressing down slightly to ensure it soaks in.
Let it soak: Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).
Make the topping (optional): Mix brown sugar, nuts, cinnamon, and melted butter in a small bowl. Sprinkle over the top before baking.
Bake: Preheat oven to 350°F (175°C). Bake uncovered for 35–40 minutes, until golden brown and set in the center.
Serve: Drizzle with more honey, dust with powdered sugar, or add a scoop of vanilla ice cream for a special treat!
