GOLDEN VALLEY, Minn.-- Chef Amy Shipshock from Le Cordon Bleu joined us this morning with some tasty ideas for holiday leftovers.
For more information about Le Cordon Bleu, visit www.lecordonbleu-minneapolis.com.
Pain Perdue with Warm Cranberry Sauce
Ingredients for the Pain Perdue:
1 loaf of Challah (or any egg rich bread tastes best)
Butter (for cooking the bread)
1.5 cups of milk
2 tablespoons of honey
1 vanilla bean seeds only
1 grated orange zest (chopped fine)
1 pinch of salt
1 tablespoon of orange liquor
1. Slice the bread into ¾ inch thick slices (it works best if the bread is a few days old starting to stale).
2. In a large bowl whisk together the eggs, milk, honey, vanilla bean orange zest , salt and orange liquor.
3. Soak the sliced bread in the mixture until absorbed it may take 2 min each side.
4. Heat butter in a sauté pan over med heat heat or about 2 min each side until a beautiful golden brown.
Cranberry Sauce: use the left over that you have from your gathering and cook it down to a syrup.
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