Pain Perdu

(originally made 2/2010)

I normally do not cook breakfast during the week now that Jake is in school.   I grab something quick with him and off he goes.    But going through my recipes last night I kept coming back to this one over and over.    Since I had leftover bread that I was about to toss and a freezer full of berries, I decided that I would treat myself this morning.


I subbed blackberries for the strawberries, picked from a wild patch back in August and frozen right away.   I used Penzey's dried orange zest and added it to the bag with the sugar and berries and let it sit.    The only other change I made was to use skim milk, that's what we always have on hand.     Delicious and you would never know this was a light recipe.   The portion size is very good and filling.   I might be tempted to drizzle some real NH maple syrup over the whole lot next time, and I think it would also be great with bananas and caramel.


 * Exported from MasterCook *

                                Pain Perdu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  2% reduced-fat milk -- used skim
  2        tablespoons  sugar -- divided
     1/2      teaspoon  ground cinnamon
  1 1/2      teaspoons  vanilla extract
     1/4      teaspoon  grated whole nutmeg
     1/8      teaspoon  salt
  3              large  eggs -- lightly beaten
  8             slices  diagonally cut day-old French bread (about 1 inch thick) -- (1-ounce)
  2               cups  sliced strawberries -- used blackberries
  2          teaspoons  grated orange rind -- used Penzey's dried
  4          teaspoons  butter -- divided
  2        tablespoons  powdered sugar

1. Combine milk, 1 tablespoon sugar, cinnamon, vanilla, nutmeg, salt, and eggs in a large bowl; stir with a whisk. Place bread slices in a 13 x 9–inch baking dish; pour egg mixture over bread; turn to coat. Let stand at room temperature 20 minutes, turning occasionally, until egg is absorbed.

2. Combine strawberries, remaining 1 tablespoon sugar, and rind in a small bowl. Let stand 20 minutes.

3. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add 4 bread slices to pan; cook 3 1/2 minutes on each side or until golden. Repeat procedure with remaining butter and bread.

4. Place 2 bread slices on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons powdered sugar; top each with 1/2 cup strawberry mixture.

Yield:  4 servings

CALORIES 349 ; FAT 10.2g (sat 4.5g,mono 3.4g,poly 1.1g); CHOLESTEROL 172mg; CALCIUM 136mg; CARBOHYDRATE 52g; SODIUM 540mg; PROTEIN 11.7g; FIBER 3.4g; IRON 2.8mg
Cooking Light, SEPTEMBER 2009

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