This is what we had for breakfast on Christmas morning. It was delicious!
12 oz dried apricots (preferably unsulfered)
5 tablespoons sugar
juice of 1/2 lemon
2 cups water (more may be needed)
5 large or 8 small day-old butter croissants
1/2 cup milk
3 tablespoons rum
6 tablespoons unsalted butter; softened
3 tablespoons sugar
grated zest of 1/2 lemon
1. Make the sauce: Combine the apricots, sugar, lemon juice, and water in a saucepan and bring the mixture to a boil. Reduce the heat to low and simmer for about 30 minutes. Carefully transfer the mixture to a food processor and process until smooth. You may want to thin the sauce with a little water to get the right consistency. Chill until ready to serve. *I made the sauce the night before.
2. Preheat the oven to 400°. Make the French toast: Cut the croissants into 1/2 thick slices. In a large bowl, mix the milk with the rum and 2 of the eggs. Add the croissants and mix well. In another bowl, blend the butter, sugar, lemon zest, and the remaining 2 eggs. Mix the butter mixture into the croissant mixture.
3. Butter a long, shallow baking dish. Pour the croissant mixture into the dish. Bake on middle oven rack for 30 to 40 minutes, until golden brown. Serve the cold sauce with the hot French toast.
Feeds 4- Total Time: 55 minutes, 25 of those minutes are hands on.