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Pain Perdu- Jr. League Centennial Cookbook

* Exported from MasterCook Buster *

Pain Perdu - Jr. League Centennial Cookbook

Recipe By : EPICURE, Orange County, CA
Serving Size : 4 Preparation Time :
Categories : Breakfast Brunch

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
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
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