If I have time on Sunday morning…as in I am back from my long(ish) weekend run before my roommate rises and shines, I sometimes like to take a moment to prepare a hearty breakfast for the two of us. If she’s awake…I throw together something a little quicker and with less preparation and thought. So, the mornings I get my run done and come home to a still-quiet apartment are some of my favorite mornings. I’ve just finished running…and now I get to spend some time, some stress-free moments, in the kitchen…making my favorite meal of the day!
Breakfast!
Don’t get me wrong, breakfast food can be eaten at any time during the day…but I love a good, hearty, and healthy breakfast to get my day off to a good start.
This morning…I made up Gluten-Free Pain Perdu with Blueberries and Raspberries…which I based my version loosely off of Giada De Laurentiis’ recipe. I say loosely because mine is gluten-free…mine uses raspberries (not oranges) and I sweetened my gluten-free bread with lemon zest…not orange zest. My syrup is raspberry based instead of orange based.
Pain Perdu, by the way, is French Toast. So…it’s easy to make and, ultimately, delicious. Here is the recipe for mine:
Recipe: Gluten-Free Pan Perdu with Blueberries and Raspberries
Servings: 4
Time: Prep 45 minutes; Cook 12 minutes
Ingredients:
French Toast:
- 4 large eggs, at room temperature
- 1/2 cup milk (I used unsweetened almond milk)
- 2 teaspoons lemon zest
- 1/4 teaspoon ground cinnamon
- 4 slices of gluten-free bread (I used Udi’s Gluten-Free Millet-Chia Bread) (If not gluten-free, use slices of whole grain bread or country white bread, preferably 1 day old)
- 1 tablespoon unsalted butter
Syrup:
- 4-5 ounces raspberries
- 3/4 cup sugar
- 1/2 cup water
- 1/4 cup raspberry liqueur (Chambord) or raspberry fruit juice/fruit juice blend
- 2 star anise pods
- 1 cinnamon stick or 1/4 teaspoon ground cinnamon
- 1 cup (about 6 ounces) fresh blueberries
- 2 tablespoons finely chopped fresh mint leaves (optional)
- Powdered sugar, for dusting
Directions:
For the toast: In a medium bowl, whisk the eggs, milk, orange zest, and cinnamon together until smooth. Pour the mixture into a 9-by-13-inch casserole. Add the bread slices in a single layer. Let the bread soak for 10 minutes, turning once.
For the syrup: Place the raspberries into a small saucepan. Add the sugar, water, raspberry liqueur or raspberry juice, if using, star anise, and cinnamon stick. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved. Simmer for 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove the star anise pods and cinnamon stick and discard.
Preheat a griddle or large nonstick skillet over medium-low heat and add the butter. Using a spatula, remove the bread slices from the egg mixture, allowing any excess liquid to drain. Cook until golden, about 3 minutes each side. Place on 4 serving plates and drizzle with the raspberry syrup and fresh raspberries. In a small bowl, toss the blueberries and mint together and spoon on top of the French toast. Dust with powdered sugar and serve.
The Celiathlete 