Prep 2 hrs
Cook 10 mins
this sweet version of the French egg bread is served in Spain for breakfast.
- 1 cup milk
- 1⁄4 cup honey
- 2 slices lemon rind
- 1 pinch ground cinnamon
- 8 large bread, slices day old and without crusts
- 2 eggs
- vegetable oil, for frying
- sour cream, as needed
- clear honey, as needed
- lemon wedge, as needed
- Warm the milk, honey, lemon rind and cinamon in a saucepan until almost boiling. Remove from the heat and leave to cool for 20 minutes.
- Cut the bread slices in half diagonally to form triangles and dip each piece into the infused milk. Transfer the slices to a wire rack set over a tray and leave them to dry out for 2 hours.
- Beat the eggs and heat a shallow layer of oil in a frying pan. Dip the bread triangles into the beaten eggs and fry for 10 minutes on each side, until golden. Serve with soured cream, a drizzle of honey and a squeeze of lemon juice.
This tasted quite different than I expected. The bread (I used portuguese white bread) was crunchy on the outside and really mushy inside after frying. I couldn't quite decide if I liked it or not. I tried it with both honey and sour cream but still undecided. I think its my personal taste preferences so don't let my rating stop you from trying it. I tagged this for the Spain kid friendly challenge of the zaar world tour. It wasn't a good choice to make with kids because of the 2 hours needed between steps. Teaches me not to read the directions better. Made for Las Mistico Magicos Sirenas of ZWT 5
Not something I'd want to try for breakfast, because of the time involved, but for a mid-morning brunch, it'd be just right, especially since I enjoy honey, lemon & cinnamon! Even more, I really liked the topping combo ~ the sourness of the cream, the sweetness of the honey & the tartness of the squeezed lemon wedge! Thanks for a great recipe! [Tagged, made & reviewed while visiting Spain during ZWT5]