This fantastic sweet, of French origin, is usually enjoyed during Lent and Easter. Its preparation is not laborious, it simply boils down to bread soaked in milk, coated in egg and fried, accompanied by sugar or cinnamon. The recipe usually changes depending on the cook, each one has their tricks and ingredients, but it is still the same and they are delicious in a thousand ways.Ingredients:
- 1 liter of whole milk
- Lemon peel
- 1 cinnamon stick
- 1 c/c vanilla essence
- 1 large village bread to make slices
- 3 eggs
- Strawberries to taste
- Cinnamon powder
- frying oil
Heat the milk in a low saucepan from the Mineral collection and add the vanilla essence, lemon peel and cinnamon stick. Infuse the whole for 10 minutes without boiling, remove from heat and bring to room temperature.
- Cut the bread into slices of approximately 3 cm.
- In another bowl, beat the eggs with a pinch of salt.
- Once we have the bread, infused milk and eggs prepared, we heat the Mineral pan with oil over medium heat. When it is very hot, soak the slice of bread in the milk, dip it in the egg and fry for approximately 3 minutes on each side until golden brown. Remove to absorbent paper.
Once fried, coat with a mixture of cinnamon and sugar. For plating, add whatever you want, in this case we have added some strawberries.