Pain Perdu Jr. League Centennial Cookbook

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