Pain Perdu
An elegant French toast with a touch of lemon, for a company brunch.
Yield
1 loafPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| ½ | cup |
sugar
granulated |
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 8 | slices |
french bread
day old, cut in 1/2 inch slices |
*
|
| 4 | tablespoons |
butter
as needed |
|
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
nutmeg
grated |
*
|
| 1 | x |
maple syrup
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 118 | ml |
sugar
granulated |
|
| 237 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
lemon zest
grated |
|
| 8 | slices |
french bread
day old, cut in 1/2 inch slices |
*
|
| 6E+1 | ml |
butter
as needed |
|
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
nutmeg
grated |
*
|
| 1 | x |
maple syrup
optional |
*
|
Directions
In a small bowl, beat the eggs and granulated sugar until thick.
Stir in the milk, vanilla, and lemon peel.
Arrange teh bread in a single layer in a shallow dish; pour the 4. Heat the butter in a large skillet; sauté the bread until golden 5. Arrange on a warm platter; sprinkle with confectioners' sugar Nice with syrup.
