8 servings (serving size: 2 bread slices and about 1/2 cup sauce)
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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
How to Make It
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.
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I've been making Pain Perdue for years from a New Orleans recipe. The mistake in this recipe is soaking it. It WILL be soggy. Dip it in the egg mixture and shake off as much excess as possible. Then fry it in peanut oil instead of butter. If you want to be decadent, use half and half instead of f/f milk and real eggs! I also use a French Baguettte, doesn't have to a day old. Fabulous!
I used French bread that I had baked that day, not day old, and that may have been why mine was the slightest bit soggy. Or I may have let it soak too long. It was very dense bread. I let it soak until the milk had almost entirely disappeared. About 3 minutes. Besides that - Wow! Delicious! I used cooking sherry for the sauce. I would serve this to guests, it's that good.