4-5(1-inch thick) slices Challah breadpreferably stale or several days old
unsalted butter
Toppings:
⅓cuptoasted sliced almonds
powdered sugarfor dusting (optional)
pure maple syrupwarm
Instructions
Roast Apricots: Preheat the oven to 425°F (220°C) with a rack in the center position. Place the apricot halves, cut-side facing up, in a large baking dish or on a rimmed baking sheet. Sprinkle the apricots evenly with the sugar and squeeze the lemon juice over them. Roast for 35 to 45 minutes, or until soft and just starting to caramelize. Allow to cool on a rack.
Prepare Vanilla Mascarpone: Combine the room temperature mascarpone cheese with the scraped vanilla bean seeds, vanilla extract, and salt. Set aside.
Prepare Challah French Toast: In a large shallow bowl, whisk together the eggs, whole milk, sugar, ground cinnamon, vanilla extract, and salt until smooth.
Heat a tab of butter in a large non-stick (or cast iron) skillet over medium-high heat until small bubbles form. Soak the challah slices, one at a time, in the egg mixture, turning until just saturated. Allow excess egg mixture to drip off and place into the pan. The bread should immediately sizzle. Cook the french toast until golden brown on both sides. Note: Cook the French toast in batches to avoid over-crowding the pan.
To serve, top the hot French toast with several apricot halves and a small spoonful of vanilla mascarpone. Sprinkle with toasted almond slices, dust with powdered sugar, and serve with hot maple syrup.