Pain Perdu with Poached Apricots

• 2/3 cup sugar
• 1/2 cup water
• 2 whole star anise
• 1 1/2 tablespoons orange liqueur
• 9 apricots, halved, pitted
• 1/2 cup whole milk
• 6 large eggs
• 6 1/2-inch-thick slices egg bread
• 4 tablespoons (1/2 stick) butter
• Powdered sugar

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

sugar, water, star anise, orange liqueur, milk, eggs, egg bread, butter, powdered sugar

Taken from www.epicurious.com/recipes/food/views/pain-perdu-with-poached-apricots-101698 (may not work)