3/4 cup Dried apricots, finely chopped
3/4 cup Apricot preserves
2 Tbsp Brandy
1 cup Whole grain wheat cereal (eg. Total®)
1/2 cup Sliced almonds
1/2 cup Brown sugar
8 slices Dense white or sourdough bread, sliced
8 ounces Roth® Grand Cru® Reserve, shredded
4 each Eggs
2 cups Milk
1 tsp Vanilla Extract
To taste Butter
1 cup Maple syrup
In a sauce pan, stir together dried apricots with preserves and brandy. Bring to a simmer over medium heat for approx. 10 minutes, or until the dried apricots have softened. Remove from heat and allow to cool.
Combine cereal, sliced almonds and brown sugar in a food processor and pulse until mixture is coarsely chopped. Reserve 1/4 cup of mixture for garnish.
Trim the rind of the bread slices to create square shape, then spread the cooled apricot mixture on one side of all eight slices.
Evenly distribute shredded Grand Cru® Reserve atop four slices of apricot-topped bread. Top with remaining slices (apricot-side facing in). Refrigerate sandwiches for approximately one hour.
In a small mixing bowl, beat together eggs, milk and vanilla to create batter.
Quickly dip both sides of chilled sandwiches into batter, then lightly coat entire surface of sandwiches (including sides) in cereal mixture.
Place sandwiches on a buttered 375° F griddle. Cook on both sides until golden brown.
Top French toasts with a pat of butter and sprinkle with reserved cereal mixture. Serve with warm maple syrup.