Portuguese Christmas French Toast
Ingredients
- 400 gWhite bread (stale, cut into thick slices)
- 500 mlMilk
- 180 gSugar
- 6 pcCinnamon ground (stick)
- 1 pcLemon (piece of zest)
- 3 pcEgg
- 500 mlSunflower oil (for frying)
Method
A crisp, golden crust dusted with cinnamon sugar gives way to a soft centre. The stale bread soaks up milk scented with lemon zest and cinnamon, then fries to a delicate egg coating.
- 1
Put the milk, 100 g sugar, cinnamon stick and lemon zest in a saucepan. Warm, stirring, until the sugar dissolves; do not let it boil. Take off the heat and leave to cool until just warm.
- 2
Beat the eggs in a shallow dish. In a second dish, mix the remaining 80 g sugar with the ground cinnamon.
- 3
Dip the thick slices in the warm milk just long enough for the centre to absorb it without the bread falling apart. Let the excess drip away, then coat each slice in beaten egg.
- 4
Heat the frying oil in a skillet. Fry the slices in small batches for a few minutes on each side, until deeply golden and the egg coating is set. Drain on paper towel, then coat while still hot in the cinnamon sugar.
Frequently asked questions
How do you get this dish right?
- Use stale bread with a close crumb; it absorbs the milk and stays intact when turned.
- Let the infused milk cool to lukewarm before dipping the bread. Hot milk softens the crumb too quickly.
- Fry in small batches and let the oil recover its heat between them, or the crust will turn pale and greasy.
How long does this dish keep?
Best eaten the day they are made, while still warm. Refrigerate leftovers for up to 1 day and reheat briefly in the oven to crisp the coating.
