 |
Pain Perdu - Jr. League Centennial Cookbook
Recipe By : EPICURE, Orange County, CA
Serving Size : 4 Preparation Time :
Categories : Breakfast Brunch
Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1/2 cup granulated sugar
1 cup milk
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
8 slices French bread -- day-old, cut in
-- 1/2-inch slices
4 tablespoons butter -- (1/2 stick), plus
butter -- as needed
confectioners' sugar
grated nutmeg
maple syrup -- optional
1. In a small bowl, beat the eggs and granulated sugar until thick.
2. Stir in the milk, vanilla, and lemon peel.
3. Arrange teh bread in a single layer in a shallow dish; pour the egg
mixture over the slices and let stand for 30 minutes.
4. Heat the butter in a large skillet; saute the bread until golden
brown, about 6 minutes on each side.
5. Arrange on a warm platter; sprinkle with confectioners' sugar and
grated nutmeg. Nice with syrup.
Serves 4.
Notes: "An elegant French toast with a touch of lemon, for a company
brunch. This is also a family favorite." This recipe was included in
the Orange County, CA Junior League cookbook, EPICURE. It appears in
THE JUNIOR LEAGUE CENTENNIAL COOKBOOK: Over 750 of the Most Treasured
Recipes from 200 Junior Leagues, by The Association of Junior Leagues
International Inc., 1996, Main Street Books, Doubleday, New York, ISBN
0-385-47731-7, page 292.
Edited for MasterCook by K. Hudson Lipin, 07/05/99
- - - - - - - - - - - - - - - - - -
|
