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Photo: Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Pain Perdu

Cooking Light SEPTEMBER 2009

  • Yield: 4 servings

Ingredients

  • 3/4 cup 2% reduced-fat milk
  • 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 (1-ounce) slices diagonally cut day-old French bread (about 1 inch thick)
  • 2 cups sliced strawberries
  • 2 teaspoons grated orange rind
  • 4 teaspoons butter, divided
  • 2 tablespoons powdered sugar

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 349
  • Fat: 10.2g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 11.7g
  • Carbohydrate: 52g
  • Fiber: 3.4g
  • Cholesterol: 172mg
  • Iron: 2.8mg
  • Sodium: 540mg
  • Calcium: 136mg
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