Pain Perdu

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Pain Perdu--literally "lost bread"--was a simple breakfast of day-old French bread dredged in beaten eggs and pan-fried in butter.

Yield: 8 servings (serving size: 2 bread slices and about 1/2 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 26%
  • Fat: 7.8g
  • Saturated fat: 4g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1g
  • Protein: 7.6g
  • Carbohydrate: 40.9g
  • Fiber: 4.7g
  • Cholesterol: 16mg
  • Iron: 1.7mg
  • Sodium: 373mg
  • Calcium: 112mg

Ingredients

  • 1 1/2 cups fat-free milk
  • 3/4 cup egg substitute
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 16 (1-inch-thick) slices diagonally cut French bread baguette
  • 1/4 cup butter, divided
  • 2 cups water
  • 1/2 cup dry white wine
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 cups fresh raspberries
  • 1 cup fresh blackberries
  • 1 cup fresh blueberries
  • 1/2 cup fresh strawberry halves
  • 1 tablespoon powdered sugar

Preparation

  1. Combine first 7 ingredients, stirring well with a whisk. Arrange the bread slices in a single layer in a large shallow dish. Pour milk mixture over bread, and let stand until milk is absorbed (about 2 minutes).
  2. Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Arrange 8 bread slices in pan; cook 3 minutes on each side or until bread is golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and 8 bread slices.
  3. Combine 2 cups water, wine, 1/4 cup granulated sugar, and cornstarch in a large saucepan, stirring with a whisk. Bring to a boil; cook until reduced to 1 cup (about 5 minutes). Remove pan from heat. Add fruit to pan, stirring well to coat. Serve sauce with bread slices. Sprinkle each serving with powdered sugar.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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