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