Pain Perdu With Poached Apricots Recipes

PAIN PERDU RECIPE

Steps:

• Slice baguette into 2" thick slices set aside.
• In a shallow bowl add the eggs, milk, sugar, salt, whisk that together and then add the vanilla and orange zest, whisk to combine.
• Then place bread in the bowl to soak for at least a total of 6 mins (3 mins on each side)
• While bread in soaking you can heat the syrup. In a sauce pan heat 2 tablespoon (30 ml) of syrup, 2 tablespoon (30 ml) butter and 1 tablespoon (15 ml) orange zest until warm. Keep on a very low flame just to keep warm.
• Then heat 1 tablespoon (15 ml) of butter in a large non-stick skillet. Place soaked bread in pan, be careful not to crowd them so they can brown. Once browned on 1 side, flip them on the other side and cook for another 1-2 mins until golden brown. Then turn them on their sides to brown a bit, making sure the raw egg is being cooked on all sides.
• Then remove from a pan and place on a serving platter. Drizzle the orange syrup over the bread and top with some freshly grated orange zest to garnish. Enjoy!
• Entertaining with Beth is a weekly food series hosted by Beth Le Manach sharing easy recipes for elegant entertaining, that are also simple enough for a weeknight meal! Beth's motto is "Minimum effort for maximum impact!" Food tastes better when shared. So go ahead and have friends over!

PAIN PERDU

Steps:

• Combine the sliced strawberries, 1 tablespoon of the sugar, and 1 tablespoon of the orange liqueur in a small bowl and set aside.
• Preheat the oven to 250 degrees F.
• In a large bowl, whisk together the eggs, milk, honey, 1 tablespoon of sugar, 2 tablespoons orange liqueur, the vanilla, orange zest, and salt. Slice the bread in 3/4-inch slices. Pour the egg mixture into a large shallow plate and soak a few slices of bread for 4 minutes, turning once.
• Heat 1 tablespoon each of butter and oil in a very large saute pan over medium heat. Take each slice of bread from the egg mixture, dip one side in the toasted almonds, and place in the saute pan, almond side down. (While you're cooking each batch, add more bread to the egg mixture to soak.) Cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked bread on a baking sheet and keep it warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they're all cooked. Sprinkle with confectioners' sugar and serve hot with the strawberries.

SAVORY PARMESAN PAIN PERDU WITH POACHED EGGS AND GREENS

Steps:

• Preheat oven to 400°F with rack in middle.
• Butter a 1-quart shallow baking dish or a 9-inch pie plate. Arrange bread in 1 layer in dish.
• Whisk together milk, 1 egg, and 1/4 teaspoon each of salt and pepper. Pour over bread. Sprinkle with cheese and press lightly to help bread absorb custard. Let stand until absorbed, 15 to 30 minutes.
• Dot with butter and bake, uncovered, until puffed and golden, 20 to 25 minutes.
• Bring 2 inches water to a boil with a few drops of vinegar in a small deep skillet or saucepan. Break each remaining egg into a cup and slide into water, spacing eggs apart. Poach at a bare simmer to desired doneness (we prefer firm whites with runny yolks, 2 to 3 minutes).
• Meanwhile, toss greens with remaining 2 teaspoons vinegar, oil, and 1/8 teaspoon salt.
• Divide pain perdu between 2 plates and top with salad. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and place on top of salad. Lightly season eggs with salt and pepper.

PAIN PERDU I

Steps:

• Cut the bread and place on a wire rack to dry out a little as you prepare the batter.
• Whisk the egg to blend. Melt 3 tablespoons of the butter in a saucepan or on the stovetop and allow to cool slightly. Whisk the sugar, salt and spices into the egg. When the butter has cooled slightly, slowly drizzle it in to the egg, whisking all the time. A little at a time, add the flour to the egg mixture to make a smooth thick paste. After it is all added, slowly blend in the milk and finally the vanilla. Whisk until just smooth and set aside.
• Heat the remaining butter in a large skillet over medium heat. Dip a slice of the bread in the batter and allow to soak for 30 seconds, no more. Remove from the batter and allow the excess to drip off, back into the bowl. Place the battered slice in the skillet. Repeat with the remaining slices. Cook until golden on one side and then flip to brown the other. Serve immediately--a fresh squeeze of lemon juice and a good dusting of powdered sugar is traditional.

SAVORY PARMESAN PAIN PERDU WITH POACHED EGGS AND GREENS

Steps:

• Preheat oven to 400°F with rack in middle.
• Butter a 1-quart shallow baking dish or a 9-inch pie plate. Arrange bread in 1 layer in dish.
• Whisk together milk, 1 egg, and 1/4 teaspoon each of salt and pepper. Pour over bread. Sprinkle with cheese and press lightly to help bread absorb custard. Let stand until absorbed, 15 to 30 minutes.
• Dot with butter and bake, uncovered, until puffed and golden, 20 to 25 minutes.
• Bring 2 inches water to a boil with a few drops of vinegar in a small deep skillet or saucepan. Break each remaining egg into a cup and slide into water, spacing eggs apart. Poach at a bare simmer to desired doneness (we prefer firm whites with runny yolks, 2 to 3 minutes).
• Meanwhile, toss greens with remaining 2 teaspoons vinegar, oil, and 1/8 teaspoon salt.
• Divide pain perdu between 2 plates and top with salad. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and place on top of salad. Lightly season eggs with salt and pepper.

SIMPLE POACHED APRICOTS

Steps:

• Bring water, agave nectar, and orange peel to a brisk simmer in a medium saucepan over high heat. Add apricots, pushing down to cover with liquid; reduce to a gentle simmer. Cook until apricots are just tender, 2 to 5 minutes, depending on ripeness.
• Transfer apricots gently with a slotted spoon to a shallow bowl or dish. Pour just enough liquid over them to cover and return saucepan with remaining liquid to stove. Simmer over medium-high until reduced by half and lightly syrupy, about 10 minutes.
• Strain syrup into dish with apricots. Refrigerate at least 1 hour and serve.

POACHED APRICOTS WITH ROSEWATER

Steps:

• Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.

PAIN PERDU WITH CONFIT LEEKS

Steps:

• Melt 60g butter in a deep frying pan over a medium heat. Whisk in 80ml water and the mustard. Add the leeks, season, reduce the heat to low and cover. Cook undisturbed for 20-25 mins, or until the leeks are tender. Remove from the heat, stir through the parsley and capers, then cover to keep warm.
• Bring a medium pan of water to a simmer, add the vinegar and swirl the water with a wooden spoon to create a whirlpool. Crack an egg into the centre of the whirlpool and poach for 3 mins. Carefully remove using a slotted spoon, then repeat with a second egg.
• Beat the remaining eggs with the milk and half the parmesan. Season. Pour the mixture into a shallow bowl, then place each slice of bread in the liquid for 1 min to soak, turning once. Heat the remaining butter in a large non-stick frying pan with a small drizzle of oil and fry the soaked bread for 3 mins on each side, or until golden brown.
• Top each pain perdu with confit leeks and any juices from the pan, a poached egg and a sprinkling of the remaining parmesan.