*  Exported from  MasterCook  Buster  *
 
                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
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