In America it’s “French” toast and it’s breakfast. In France it’s pain perdu, or “lost bread.” In Spain, bread dipped in egg and fried until golden is called torrijas and it’s a favorite springtime dessert.
The basic preparation: dip or soak thick slices of stale bread in sweetened milk, wine syrup or sweet wine, then into beaten egg. No, don’t mix the milk and egg together. Fry them in olive oil until golden. Sprinkle with sugar or drizzle with honey boiled with a little water. Sprinkle with lots of cinnamon. Serve at room temperature.
Makes: 6 servings
12 (¾-inch thick) slices stale bread
2 cups + 2 TBSP milk
½ cup sugar
1 strip lemon peel
1 stick cinnamon
2 large eggs
Olive oil for frying
1 TBSP sugar or 2 TBSP honey boiled with 1 TBSP water
- Arrange bread in one layer in pan. In saucepan heat 2 cups milk with ½ cup sugar, lemon peel and cinnamon stick until sugar is dissolved.
- Remove from heat and allow to cool.
- Strain milk. Pour milk over bread and allow to set until liquid is absorbed, about 5 minutes.
- Beat eggs with the remaining 2 tablespoons milk. Place eggs in shallow bowl.
- Heat enough oil in large, heavy skillet to completely cover bottom. Dip slices of bread into egg on both sides. Fry until browned on both sides. Remove to platter.
- Add additional oil to skillet as needed and continue frying remaining slices of bread.
- When all bread slices are fried, sprinkle with cinnamon and sugar or drizzle with boiled honey.
- Serve toasts at room temperature.
This recipe is courtesy of Janet Mendel.