Pain Perdu

Pain Perdu Recipe
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.
4

Worthy of a special occasion

Yield:

8 servings (serving size: 2 bread slices and about 1/2 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 270
Caloriesfromfat 26 %
Fat 7.8 g
Satfat 4 g
Monofat 2.3 g
Polyfat 1 g
Protein 7.6 g
Carbohydrate 40.9 g
Fiber 4.7 g
Cholesterol 16 mg
Iron 1.7 mg
Sodium 373 mg
Calcium 112 mg

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

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).

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.

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.

Jim Folse,

March 2004
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