Pain Perdu

"Pain perdu" translates literally (from French) as "lost bread", which is what we typically call "French toast" here in the USA.  This recipe, surprisingly enough, comes from Cooking Light.  I followed it almost exactly, except I think I used a little more butter than it called for.  I also changed the strawberries part slightly and topped it with some maple syrup, too, so that might just have driven it off the map for "light".  Still, it is a great recipe and the only thing I will change next time I make it is to lower the heat slightly (just under medium would probably do better) and wipe the pan clean for second batch (my second batch came out much darker due to the leftover butter that had darkened in the first).

Here is the original recipe:

http://www.myrecipes.com/recipe/pain-perdu-0

Ingredients:

3/4 c. 2% milk
1 T. sugar
1/2 tsp. cinnamon
1 1/2 tsp. vanilla extract
1/4 tsp. whole nutmeg, grated
1/8 tsp. salt
3 large eggs
8-10 slices, 1" thick, day old French baguette (mine was a day and half, had 10 slices because some were small)
1 T. butter (possibly more)

sliced strawberries
grated orange zest
turbinado or regular sugar

maple syrup (optional)
powdered sugar

Instructions:

1. In a large bowl, combine first 7 ingredients (milk through eggs) with a whisk.

2. Place bread slices in a 13" x 9" baking dish and pour mixture over the bread.  Turn bread over to coat in mixture.

3. Let stand at room temperature for 20 minutes, turning bread over every 5 minutes.

4. Meanwhile, stir together desired amount of strawberries with a small amount of orange zest and some sugar (I sprinkle over top of strawberries just enough to coat).  Let set for 20 minutes to form glaze.

5. Melt butter in a large nonstick skillet over just less than medium heat.  Add half of bread slices to pan and cook on each side for around 3 minutes.  Wipe pan clean and repeat process for other half of bread.

6. Serve topped with powdered sugar, maple syrup, and glazed strawberries---mmmm!