Pain Perdu with Poached Apricots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A delicious dessert version of a favorite New Orleans breakfast dish. Pain perdu translates as lost bread, but you'll find that this is simply a type of French toast. Ingredients:
2/3 cup sugar |
1/2 cup water |
2 whole star anise |
1 1/2 tablespoons orange liqueur |
9 apricots, halved, pitted |
1/2 cup whole milk |
6 large eggs |
6 1/2-inch-thick slices egg bread |
4 tablespoons (1/2 stick) butter |
powdered sugar |
Directions:
1. Stir 2/3 cup sugar, 1/2 cup water and star anise in heavy medium saucepan over medium heat until sugar dissolves. Bring to boil. Add orange liqueur. Simmer until syrupy, about 3 minutes. Add apricots and cook until apricots soften, stirring occasionally, about 3 minutes. Remove from heat. Cover and keep warm. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before using.)
2. Whisk milk and eggs in 13 x 9 x 2-inch baking dish. Add bread in single layer. Let stand until liquid is absorbed, about 5 minutes per side.
3. Cook 2 tablespoons butter in heavy large skillet over medium-high heat until butter begins to foam. Add 3 bread slices to skillet and cook until golden, about 3 minutes per side. Transfer to warm platter. Repeat with remaining 2 tablespoons butter and 3 bread slices.
4. Divide pain perdu among 6 plates. Spoon warm apricots and syrup over, discarding star anise. Dust with powdered sugar and serve.
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