How To make 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