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      RECIPE TITLE "Strawberry-Topped French Toast Recipe"
    Source: Casual Cuisines of the World - Diner,
    Courtesy of:

    yields serves 4 time--- difficultyeasy

    French toast, known in France as pain perdu, or "lost bread," was at one time a way to use up day-old bread. Although all types of bread now go into this breakfast classic, many diners still opt for day-old slices, relying on the egg and milk for moisture.


    For Syrup:
    3/4 cup strawberry preserves
    1/2 cup strawberries, hulled

    For Toast:
    4 eggs
    1 1/2 cups milk
    1 teaspoon vanilla extract
    1/2 teaspoon minced orange zest
    1 tablespoon sugar
    8 slices egg bread or sourdough bread
    3 tablespoons unsalted butter


    FOR SYRUP: In a blender, combine the strawberry preserves and the strawberries. Purée, scraping down the sides of the blender. Add water, if needed, to form a syrupy consistency. Set aside.

    FOR TOAST: In a bowl, whisk together the eggs, milk, vanilla, orange zest and sugar until well blended. Working in batches if necessary, arrange the bread slices in a single layer in a baking dish with 2-inch (5-cm) sides. Pour the egg mixture over the bread slices and then turn them to coat evenly. Let the bread stand for 5 minutes, or a little longer if you like custardy French toast.

    In a large nonstick frying pan over medium heat, melt 1 1/2 tablespoons of the butter. When the foam subsides, add half of the bread slices in a single layer and cook the bread until golden brown on the first side, 2-4 minutes. Turn the slices and cook on the second side until golden, about 2 minutes longer. (For drier toasts, cook them for 1-2 minutes longer after they turn golden.) Transfer to warmed individual plates, cover lightly with aluminum foil and keep warm. Repeat with the remaining butter and bread.

    TO SERVE: Drizzle with the strawberry syrup and serve immediately.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 487 Fat: 17g Carbohydrates: 70g
    Cholesterol: 243mg Sodium: 441mg Protein: 14g
    Fiber: 2g % Cal. from Fat: 31% % Cal. from Carbs: 57%


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