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For an easy snack, use up any leftover pita bread you have for this sweet twist on French toast.

Everyday Food, May 2011

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Credit: Con Poulos

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Servings:
4
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Ingredients

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Directions

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  • 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.

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  • 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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