GOLDEN VALLEY, Minn.-- Chef Amy Shipshock fromLe Cordon Bleu joined us this morning with some tasty ideas for holiday leftovers.

For moreinformation aboutLe Cordon Bleu, visit

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)
6 eggs
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.