Pain Perdu is a traditional New Orleans French Toast and literally means "lost bread". Like many of my favorite recipes, it was born from savvy home cooks who found a clever use for their day old ("lost") bread. Try the Apricot Sauce over ice cream and pound cake, too.

Enjoy!

Amy

Pain Perdu With Apricot Sauce
Serves 6

Apricot Sauce:
1/4 cup orange juice

1/4 cup orange juice

1 cup apricot preserves
1 cinnamon stick
1 1/2 tablespoons orange liqueur

Pain Perdu:

:

1 cup whole milk
4 eggs
Pinch of salt

½ teaspoon cinnamon

6 1/2-inch-thick slices bread (challah or baguette is ideal, day old is best)
4 tablespoons (1/2 stick) butter
Confectioners’ sugar

Apricot Sauce:
In a medium saucepan pan combine the orange juice, apricot preserves, cinnamon stick and optional orange liqueur; cook and stir over medium heat until preserves are dissolved and mixture is well combined. Keep warm. (Can be made 1 day ahead. Cover and refrigerate. Re-warm over medium-low heat before using.)

Pain Perdu:

In a 13 x9 baking dish whisk together the milk, eggs, pinch of salt and cinnamon; add bread in single layer. Let stand until most of the liquid is absorbed, about 1 minute per side.

In a large skillet melt 2 tablespoons butter 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 among 6 plates. Spoon warm apricots sauce over, discarding cinnamon stick. Dust with confectioners’ sugar and serve.