A versatile dessert, perfect for starting the day with a delicious breakfast or as a snack break!
Her friend Sara has transformed the Apricot and Basil Loaf into a cheerful dessert for the whole family, which will conquer the palates of everyone, young and old: she has transformed the Apricot and Basil Loaf into a cheerful dessert for the whole family, which will conquer everyone’s palates, young and old: Panperduto with Greek Yogurt and Apricots.
The recipe
- Ingredients
- 4 slices of apricot basil loaf (about 1cm thick)
- 2 eggs
- 120 ml of milk
- 2 tablespoons of sugar
- butter to grease the pan
- natural Greek yogurt to taste
- fresh apricots, washed and cut into pieces to taste.
- basil leaves to taste
Directions
In a bowl, beat the eggs with the milk and sugar. Immerse the loaf slices in the mixture obtained, making sure that they soak well on both sides.
In a nonstick pan, melt the butter over medium heat.
Arrange the soaked loaf slices on the pan and cook them until they become golden and crispy on both sides.
Plating
Once ready, delicately transfer the slices to the serving plate and fill with a few spoonfuls of Greek yogurt, sliced apricots and basil leaves.
