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Recipe Pain Perdu with Apricot Sauce (Brunch)

Home Cooking Recipes
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Required Ingredients:

  • Apricot Sauce:
  • 2/3 cup sugar
  • 1/2 cup water
  • 1 cinnamon stick
  • 8 apricots, pitted and roughly chopped (fresh or canned)
  •  
  • Pain Perdu:
  • 1 cup whole milk
  • 4 eggs
  • 6 thick slices egg bread (Challah is best)
  • Pinch of salt
  • 4 tablespoons Butter Flavor CRISCO® All-Vegetable Shortening
  • Powdered Sugar

Preparing/Cooking:

  • Apricot Sauce: In a heavy saucepan, stir together the sugar, water and cinnamon stick; cook over medium heat until sugar dissolves.
  • Bring to boil; simmer until syrupy, about 3 minutes.
  • Add apricots and cook until apricots soften, stirring occasionally, about 5 minutes.
  • Remove from heat.
  • Cover and keep warm.
  • (Note: sauce can be made ahead.
  • Cover and refrigerate.
  • Re-warm over medium-low heat before using.
  • )Pain Perdu: Whisk milk, eggs and salt in 13 x 9 x 2-inch baking dish; add bread in single layer.
  • Let stand until liquid is absorbed, about 1 minute per side.
  • Heat 2 tablespoons CRISCO® Butter Flavor All-Vegetable Shortening in heavy large skillet over medium-high heat; 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 Flavor CRISCO® and 3 bread slices.
  • Divide pain perdu among 6 plates.
  • Spoon warm apricot sauce over, discarding cinnamon stick.
  • Dust with powdered sugar and serve.
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