Spanish "french" Toast.

"Want to use up that old bread rather than throwing it out? Try this recipe, the older the bread the better! I found this on a website and altered it for my family. Due to an egg allergy I cannot try this, but is smelt fabulous!"
photo by diner524 photo by diner524
photo by diner524
photo by gailanng photo by gailanng
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:




  • If you are using ciabatta bread - 8 slices is the maximum.
  • In a saucepan, place the milk,sugar, zests, juices, vanilla and spices. Simmer for 5-7 minutes (it will start to smell amazing!).
  • Cool the mix for 5 minutes.
  • Add the bread all at once and leave it there to soak up all that goodness, allow a good 20 minutes.
  • Beat the eggs in a seperate bowl and in batches, carefully coat the bread.
  • In a large heavy based fry pan, add the butter (start with 2 tablespoons) and sizzle over a medium heat until fragrant.
  • Add 6 - 8 slices of bread (depending on the size of your pan - don't over crowd it) and cook for 3-4 minutes each side. Add more butter for each batch you make.
  • Repeat until all the bread has been fried.
  • Place the bread on a plate and sprinkle with icing sugar and serve warm.

Questions & Replies

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  1. diner524
    Wonderful twist for French Toast!!!! While the milk, vanilla, zest, spices and fresh OJ were warming, my house smelled fantastic, almost like a perfume, it was amazing!!! I used two day old Cuban bread and added it to the milk mixture, which really thickened once it cooled. I was worried that the bread would fall apart after soaking that long in the milk mixture, but it didn't due to the thickness of it, so very easy to dip it in the eggs to coat. Just loved this Spanish Toast, great flavors and it really was a crispy outside with a very light and tender inside. Thanks so much for sharing the recipe. Made for ZWT8.
  2. gailanng
    Sevilla Allesandra Cipriana Isabella Raquel Welch, aka Paige (my 3rd child) and the one who now thinks she is an expert on Spanish cuisine, gives this two thumbs up. Made for ZWT#8~Spain/Portugal.
  3. Baby Kato
    Awesome french toast cookingpompom. I enjoyed this lovely recipe for breakfast today. I used a really nice portugese bread for this dish. The house smelled excellent while cooking the milk and other ingredients. This recipe creates a beautiful, light, soft, tender and fluffy breakfast treat that has amazing flavor. Love the addition of orange juice and zest in this dish. I ground my spices so they were fresh resulting in nice subtle flavorings. Thank you for sharing a recipe that I will make again. Made for the Frearless Red Dragons - ZWT8 - Spain


<p><img src= alt=/ /> <br /><br />As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name). &nbsp;My Poppy has long since passed, but I fondly remember him every time I log on. &nbsp;I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I&nbsp;enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby.<br />My goal is to try one new recipe a week, for the past 8 years have achieved this. &nbsp;I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later.<br />When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church.<br />My philosophy in life is: as we have to eat, we may as well eat well.</p>
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