Pain perdu gratinee

Yield: 1 Servings

Measure Ingredient
MAKE MYSEASONING[tm]:
8 tablespoons GRANULATED GARLIC
8 tablespoons DRIED CHIVES
8 tablespoons PARSLEY FLAKES
8 tablespoons RESTAURANT BLACK PEPPER
WHIZZ IN FOOD PROCESSOR
4 slices STALE BREAD
½ cup SKIM MILK
4 EGGS (OR 1 C. EGG BEATERS)
½ teaspoon SALT
2 tablespoons MARGERINE OR BUTTER
2 Cloves GARLIC
2 tablespoons MYSEASONING[tm]
½ cup Grated NOFAT Cheese

1- Pre-heat large skillet or griddle to temp for cooking pancakes. 2- Combine Eggs, Milk,MYSEASONING[tm],salt,margerine, and crushed garlic.

Whisk vigorously. 3- Soak bread slices in the well mixed batter 4- Place well-soaked bread slices on lightly greased (or non-stick) griddle, and dot top with ¼ tsp of margerine. 5- When bottom of bread slices are browned, turn over, dot top with ¼ tsp margerine, and cover with grated cheese. 6- When second side is browned (on bottom), and cheese is melted, remove from griddle and place under broiler to brown (gratinee) the cheese. 7- Serve with cajun breakfast sausage.

Recipe By : CLEBERT

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