A delicious dessert version of a favorite New Orleans breakfast dish. Pain perdu translates as "lost bread", but you'll find that this is simply a type of French toast.


  • cup sugar
  • ½ cup water
  • 2 whole star anise
  • 1 ½ tablespoons orange liqueur
  • 9 apricots, halved, pitted
  • ½ cup whole milk
  • 6 large eggs
  • 6 slices 1/2-inch-thick egg bread
  • 4 tablespoons (1/2 stick) butter
  • Powdered sugar


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.

Breakfast, Vegetarian
French, Cajun
MacGourmet downloadPain Perdu with Poached Apricots. To import, drag image to your MacGourmet recipe box.