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Sweet Pita Wedges

Use up any leftover pitas you have for these sweet twist on French toast.

  • Servings: 4

Photography: Con Poulos

Source: Everyday Food, May 2011


  • 1 1/2 cups whole milk
  • 6 large eggs
  • 1/2 cup granulated sugar
  • 2 tablespoons finely grated lemon zest
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon coarse salt
  • 4 pitas
  • 1 tablespoon unsalted butter
  • Confectioners' sugar


  1. In a large shallow dish, whisk together milk, eggs, sugar, lemon zest, nutmeg, and salt. Cut 4 pitas in half crosswise and place in dish. Soak 15 minutes, flipping halfway through.

  2. In a large nonstick skillet, melt butter over medium until foaming. Lift 4 pita halves from egg mixture, letting excess drip off, and cook until golden brown on both sides, about 12 minutes, flipping halfway through. Transfer to a plate and cover with foil to keep warm; repeat with remaining pita halves. Cut into wedges and dust with confectioners' sugar.

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