SmartPoints® value per serving
A weekend-worthy breakfast that’s simple enough to make on a weekday, the French prepare this now decidedly all-American breakfast treat to use up stale bread. In French, the recipe is called pain perdu, or lost bread, and it originated as a frugal, if delicious, approach to using ingredients slightly past their prime. In our version, cinnamon- and vanilla-spiced eggs cloak fresh bread in a delicious, comforting jacket. Serve French toast when it's hot - it just doesn't taste great cold and limpid - and top it with your favorite fresh berry mix. If you've got day-old bread around, try it! The French might be on to something - they are usually reliable in the kitchen!
Fat free skim milk
Reduced-calorie whole wheat bread
8 slice(s), or multi-grain
- In a shallow bowl, whisk together eggs, milk, vanilla and cinnamon; dip bread into egg mixture, one slice at a time, flipping once, until evenly soaked.
- Coat a very large nonstick skillet with cooking spray; set over medium heat. Add soaked bread to skillet, a few pieces at a time; cook in a single layer until browned, flipping once, about 2 minutes per side. Cover French toast to keep warm and repeat with remaining pieces of bread.
Yields 2 slices French toast