French Quarter Toast

from the kitchen of Chef Paul Prudhomme

Makes 4 servings

What English-speakers call French toast, the French call "pain perdu," or "lost bread.” That's because it uses stale bread that would otherwise be lost or thrown out. The French, especially those in the country, are thrifty folk, and don't like to waste

ingredients

Vegetable oil, for coating

8 ounces egg substitute

3 tablespoons nonfat dry milk

1/2 cup apple juice

1/4 cup White Grape Syrup (recipe follows)

1/4 cup Prune Syrup (recipe follows)

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cardamom

1/4 teaspoon Chef Paul Prudhomme’s Magic Seasoning Salt®

1 loaf French bread (See Note), cut into 8 diagonal slices, approximately 6-inches long by 1-inch thick

how to prepare

White Grape Syrup

Prune Syrup

With a paper towel, lightly wipe a thin coat of vegetable oil on the griddle or skillet. Do not pour the oil directly onto the griddle or skillet; only a light coat is needed for this recipe.

Place all ingredients except the bread in a blender and blend completely. Pour the mixture into a small baking pan and soak the bread in it until all the liquid is absorbed, turning the bread once. Preheat a heavy 10-inch griddle or skillet, preferably nonstick, over medium-high heat to 325°F, about 3½ minutes.

Place the soaked bread on the griddle or in the skillet and cook, turning 3 times, until golden brown on both sides, about 8 minutes in all. Serve topped with your choice of fresh fruit, artificial sweetener, low-calorie pancake syrup, or a delicious fruit syrup.

Note: Bread that's on the dry side soaks up the egg mixture better than fresh, moist bread. So, use day-old bread, or dry the bread in a 200°F oven for about 15 minutes. Try not to brown the bread-you want it dry, not toasted.