Pain Perdu with Poached Apricots

Ingredients

• 9  apricots pitted halved
• 4 tablespoons butter ()
• 6 large eggs 
• 1.5 tablespoons orange liqueur 
• 6 servings powdered sugar 
• 0.7 cup sugar 
• 0.5 cup water 
• 0.5 cup milk whole
• 2  star anise whole

Equipment

• frying pan
• sauce pan
• whisk
• baking pan

Directions

1. 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.
2. Add orange liqueur. Simmer until syrupy, about 3 minutes.
3. Add apricots and cook until apricots soften, stirring occasionally, about 3 minutes.
4. Remove from heat. Cover and keep warm. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before using.)
5. Whisk milk and eggs in 13 x 9 x 2-inch baking dish.
6. Add bread in single layer.
7. Let stand until liquid is absorbed, about 5 minutes per side.
8. Cook 2 tablespoons butter in heavy large skillet over medium-high heat until butter begins to foam.
9. Add 3 bread slices to skillet and cook until golden, about 3 minutes per side.
10. Transfer to warm platter. Repeat with remaining 2 tablespoons butter and 3 bread slices.
11. Divide pain perdu among 6 plates. Spoon warm apricots and syrup over, discarding star anise. Dust with powdered sugar and serve.