SHARECOMMENTMORE

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 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)
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

Directions:
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.