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Apricot French toast
- 50g butter
- 6 apricots , halved and stoned
- 200g/8oz caramel sauce (we used Bonne Maman confiture de caramel)
- 350g ready-made vanilla custard
- 8 small, thick slices brioche or white bread, or 4 large slices, cut diagonally
Directions:View on BBC Good Food
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