When we lived in Canberra, I would head to the farmers’ market for my weekly dose of sourdough from BreadNerds. When it came time to pack up and move to Sydney, I wondered if I would be able to fill the whole that was left by BreadNerds? I was able to locate my beloved Pepe Saya and then I also found a delicious baker, baking delicious sourdough treats at the Ramsgate Foodies Market – their name is St Malo’s Bakery.

Now on rough mornings, you can’t beat a simple breakfast of St Malo’s fruit sourdough, toasted and topped with Pepe Saya butter {oh and you know that simple cup of black tea, that you might manage to have a sip or two of whilst it is hot, then you forget about it and then it is cold}.

The other morning, I had a little time, so I worked a little magic and took my combination of St Malo’s and Pepe Saya to the NEXT LEVEL!

APRICOT FRENCH TOAST

1 loaf of St Malo’s Bakery fruit sourdough
3 tablespoons apricot jam
1/4 cup of Pepe Saya mascarpone
2 large eggs
1/2 cup of milk
1 tsp of vanilla bean paste
1 – 2 tbsps of butter

Take the apricot jam and microwave on medium for 20 seconds or until it becomes ‘runny’ and easy to mix into the egg mixture and the mascarpone.

In a shallow bowl, whisk together eggs, milk, vanilla and 1 tbsp of the runny jam until combined.

In a large frying pan, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side. Place slices in frying pan; cook until golden brown, 3 to 4 minutes per side.

Repeat with remaining bread, adding more butter to frying if needed.

Whisk the remaining ‘runny’ apricot jam into the mascarpone to serve with the delicious french toast.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek