The recipe below is Cooking Light’s version of Pain Perdu and I like this recipe even better. The addition of the fruit and the sauce, instead of using cane syrup, is really delicious. Also, you do not have to use the white wine in the sauce.
I think that this is one of my new favorite breakfast recipes. It’s not only good and easy but also beautiful.
Bon Appetit!
Yield: 8 servings
• 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
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.
Calories:270
Fat:7.8g (sat 4g,mono 2.3g,poly 1g)
Protein:7.6g
Carbohydrate:40.9g
Fiber:4.7g