Pain perdu gratinee
1 Servings
Ingredients
| Quantity | 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 |
Directions
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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