← Nouns Cooking · Spanish

Ingredients

• 500 ml whole milk
• 1 Cinnamon stick
• 1 strip of lemon peel
• 4 tbsp sugar, for the milk
• 1 day-old baguette or barra (about 250 g), cut into 2.5 cm slices
• 3 Eggs, beaten
• 300 ml mild olive or sunflower oil, for frying
• 100 g sugar, for coating
• 2 tsp ground cinnamon
• 3 tbsp honey, warmed with a splash of water (optional)

Method

1. Warm the milk with the cinnamon stick, lemon peel and sugar until steaming, stirring to dissolve the sugar. Turn off the heat and infuse for 10 min, then cool until just warm.
2. Lay the bread slices in a dish, pour over the milk and soak for about 1 minute a side, until soft but not falling apart.
3. Mix the coating sugar and cinnamon on a plate. Heat the oil in a frying pan over medium heat.
4. Lift each slice, let excess milk drip off, dip it in beaten egg and fry for 1–2 min a side, until deep golden.
5. Drain briefly on kitchen paper, then roll in cinnamon sugar, or drizzle with the warm honey instead. Serve warm or cold.

Tips

• Slightly stale bread soaks up the milk without collapsing; fresh bread turns soggy.

Sources

Written in our own words after cross-checking these recipes:

Spain on a Fork olive magazine Foods & Wines from Spain