PAIN PERDUE--brioche part 2

   The nagging temptation is gone.  The brioche has all been eaten.  After making the chocolate chip brioche and the large brioche in the fluted pan with leftover dough, we are now brioche-free.  There is nothing harder for me than to walk past a table piled high with brioche delicacies.  The strong, rich smell of butter remains days after baking.   But I took care of that.  My daughter had a day off from school yesterday and didn't need to rush out the door.  I was able to make Pain Perdue (French toast) for breakfast.  I sliced the remaining brioche and let it soak briefly in a mixture of 2 eggs, milk to thin, a large pinch of cinnamon and the grated zest of one organic orange.  After browning in a skillet with melted butter, the toasts were sprinkled with powdered sugar and drizzled with maple syrup.

                                  I ate the last two slices of brioche, toasted.