food Pain Perdu with Apricot Sauce recipe

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Pain Perdu with Apricot Sauce recipe

6 servings

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

Instructions:

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.