Pain Perdu with Poached Apricots
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1/2 cup water
- 1/2 cup whole milk
- 2/3 cup sugar
- 6 large eggs
- powdered sugar
- 2 whole star anise
- 4 tablespoons (1/2 stick) butter
- 9 apricots, halved, pitted
- 6 1/2-inch-thick slices egg bread
- Carbohydrate 53 g(18%)
- Cholesterol 229 mg(76%)
- Fat 16 g(24%)
- Fiber 2 g(8%)
- Protein 12 g(23%)
- Saturated Fat 7 g(37%)
- Sodium 235 mg(10%)
- Calories 404
Preparation 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.) 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. 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. Divide pain perdu among 6 plates. Spoon warm apricots and syrup over, discarding star anise. Dust with powdered sugar and serve.
Preparation 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.) 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. 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. Divide pain perdu among 6 plates. Spoon warm apricots and syrup over, discarding star anise. Dust with powdered sugar and serve.
