Log in

Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/new-orleans-style-pain-perdu/

A plate showing 2 pieces of french toast with ricotta cheese, fruits and a basil garnish

New Orleans style ‘Pain Perdu’

Diet Type | Meal Type | |

Chef Kris Gaudet

Notes:

Stevia is used to accommodate people with diabetes, however granulated sugar may be used in this recipe as well. The nutritional analysis is calculated using stevia. The carbohydrate and calorie count will increase if using sugar. This high-protein recipe is rich in carbohydrates and should be enjoyed in moderation, especially for people with diabetes.

New Orleans style ‘Pain Perdu’

Ingredients

Pain Perdu:

  • 2 pieces (1 inch thick – 30 g) French bread (baguette)
  • 2 tbsp margarine, no salt added
  • 1 tsp oil, vegetable
  • 1 egg, beaten
  • 1/4 c milk, skim
  • 1/4 tsp all spice, ground
  • 1/4 tsp cinnamon, ground
  • 1 tsp vanilla extract

Ricotta Whip:

  • 1/4 cup ricotta cheese
  • 1 tsp stevia (sugar substitute)
  • 1/2 lemon, juice and zest

Raspberry Sauce:

  • 1/3 cup fresh raspberries
  • 2 tsp stevia (sugar substitute)

Garnish:

  • 4 strawberries, quartered
  • 10 blueberries
  • 6 blackberries
  • 6 leaves fresh basil
  • 1 tsp powdered sugar (optional)

Directions

Pain Perdu:

  1. Beat eggs with milk, spices and vanilla.
  2. Place cut bread slices in egg mixture, and let soak for 3-4 minutes.
  3. Heat margarine and oil.
  4. Place in pan on low/medium. Cook for 2-3 minutes on each side.

Ricotta Whip:

  1. Place room temperature cheese in bowl, and whisk in sugar, lemon juice and zest.

Raspberry Sauce:

  1. Place raspberries in a small sauce pan, gently heat on medium for 2 minutes.
  2. Add sugar and dissolve.
  3. Using a potato masher, smash as much liquid out as possible.
  4. Strain and set aside.

Garnish:

  1. Garnish with berries, powdered sugar and chiffonade of mint or basil.

Nutrient Analysis

  • Calories: 619 KCal
  • Protein: 20 g
  • Carbohydrates: 47.2 g
  • Fibre: 9.6 g
  • Total Fat: 39.4 g
  • Sodium: 332.7 mg
  • Phosphorus: 332.23 mg
  • Potassium: 576.85 mg

Renal Diet Nutrient Analysis

Servings per recipe: 1

Serving size: 442 g

Renal and Diabetic Exchanges

3 protein choices
3 starch choices
.5 milk choice
1 fruit choice

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup