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Recipe Pain Perdu with Apricot Sauce (Brunch)
Home Cooking Recipes
Required Ingredients:
- Apricot Sauce:
- 2/3 cup sugar
- 1/2 cup water
- 1 cinnamon stick
- 8 apricots, pitted and roughly chopped (fresh or canned)
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- 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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