PAIN PERDU WITH STRAWBERRIES

Serves 4

3 cups (11⁄2 lbs.) sliced hulled strawberries 2–3 tbsp. sugar, divided 1 tbsp. balsamic vinegar 2 eggs 1⁄2 cup milk 1 tsp. vanilla extract 4 slices sturdy bread, like challah or brioche

1. In medium bowl, toss strawberries with 1 to 2 tbsp. sugar (depending on desired sweetness). Add vinegar and toss again. Let macerate at room temp. for at least 15 min. or until ready to serve.

2. In large shallow bowl, beat eggs lightly. Whisk in milk, remaining sugar, vanilla and a pinch of salt.

3. Heat grill to medium for direct cooking. Clean grates.

4. Quickly dip each slice of bread in egg mixture, coating both sides. Transfer to plate and immediately take out to the grill. Arrange bread on grill directly over the fire. Close lid; cook 2 to 3 min. or until bread develops grill marks, turning once. Transfer to platter. Serve warm with balsamic strawberries. PER SERVING: 278 cal,

11g protein, 43g carbs, 3g fiber, 16g sugar, 8g fat

Top with freshly whipped cream for a decadent dessert-worthy dish.