Pain Perdu with Honey-Lemon Ricotta | PCC Natural Markets

Pain Perdu with Honey-Lemon Ricotta

Serves: 4

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

A simple preparation transforms day-old bread into a decadent, mouthwatering dish. 
Sweet strawberries make it the perfect spring treat. If you’re short on time, pick up The Greek Gods Honey yogurt as a sub for the ricotta, and organic cut fruit, ready to go in the PCC Deli, as a replacement for the strawberries.



Combine ricotta, honey, lemon juice and zest in a small bowl and mix until smooth and creamy; set aside.

Whisk together eggs, milk, vanilla, nutmeg and salt; pour into a large, shallow pan. Soak bread in a single layer in the egg mixture, turning once. Let stand so that liquid is absorbed, about 5 minutes per side.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add 4 bread slices and cook until golden brown, 3 to 4 minutes per side; transfer to a warm platter. Repeat with remaining butter and bread. Drizzle with honey and serve with the honey-lemon ricotta and strawberries.

Each serving: 550 cal, 26g fat (14g sat), 270mg chol, 680mg sodium, 54g carb, 3g fiber, 24g protein

Recipe by Jackie Freeman, PCC Chef

More about: bread, breakfast, cheese, strawberries


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