Tartine-Style French Toast
3 eggs 2 tbsp white sugar zest of one lemon ½ tsp vanilla extract ¼ tsp salt 1 cup whole milk 2 thick slices of day-old
country bread 2 tbsp butter ½ tsp ground cardamom 2 tsp honey 2 ripe apricots a handful of blueberries
1. In a shallow dish combine eggs, sugar, and milk. Whisk in lemon zest, vanilla, and salt. Set bread in dish to soak until saturated with custard, about 1 hour, flipping halfway through.
2. While bread soaks, place blueberries and halved and pitted apricots face-up in a baking dish. Drizzle with honey and bake at 325°F until apricots are golden and juicy, about 20 minutes. Set aside.
3. Melt butter in a cast-iron skillet over medium-low heat and, once sizzling, add the saturated bread to the pan. Allow to cook for 5 minutes, occasionally pressing the bread against the pan with a spatula to ensure the bottom cooks evenly. This will create a caramelized solid layer at the bottom of the bread and effectively seal the base for more custard to be added. Once fully caramelized, carefully spoon some remaining custard into the center of each piece of bread, ensuring that none leaks out into the pan. Bread should be crisp and solid on the bottom and saturated with custard on top. Keeping toasts undisturbed in the pan, transfer the skillet to a 350°F oven and bake until custard sets, about 20 minutes. Toasts should expand slightly as the custard soufflés.
4. Invert onto a plate with caramelized side facing up and top with apricots, blueberries, and dust with powdered sugar.