The Spanish version of French Toast, this sweet treat is commonly eaten as a dessert throughout Madrid during Easter.
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Ingredients:
4 cups milk
1 cup sugar
1 cinnamon stick
4 large eggs
1 loaf of day-old bread
Olive oil as needed
Directions:
Add sugar and cinnamon stick to milk and slowly bring to boil over low heat. Remove from heat and cool to room temperature. Cut bread into half-inch slices (substitute sliced bread if necessary). Add a half-inch of olive oil to a large skillet and heat over low flame. Beat eggs in a flat bowl. Dip each slice of bread into the milk mixture. Once soaked, remove and dip into the beaten eggs. Shake off excess liquid and place bread slices in frying pan. Cook till golden, about one minute on each side. Traditionally served warm with sugar and cinnamon or honey.
Servings: Serves six
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