Portuguese-style French toast
Ingredients
- 300 gbread (8 thick slices, stale)
- 500 mlWhole milk
- 3 pcEgg
- 100 gSugar (divided into two 50 g portions)
- 5 gLemon
- 4 gCinnamon ground (for the milk)
- 500 mlSunflower oil
Method
A crisp, golden crust gives way to soft bread soaked with lemon-scented milk. Warm sugar and cinnamon cling to the surface, while the citrus zest perfumes each slice without masking the bread.
- 1
Combine the milk, 50 g of the sugar, lemon zest and 1 g of cinnamon in a saucepan. Warm gently, stirring until the sugar dissolves; do not let it boil. Remove from the heat and leave until lukewarm.
- 2
Mix the remaining 50 g of sugar with 3 g of cinnamon on a plate. Beat the eggs in a shallow bowl until the yolks and whites are fully combined.
- 3
Dip each slice briefly in the lukewarm milk, just until the crumb is moistened but still holds its shape. Let the excess drip away, then turn the slice through the beaten eggs.
- 4
Heat the frying oil in a skillet over medium heat. Fry the slices in small batches for about 2 minutes per side, until evenly golden. Drain on paper towels, then coat while still hot in the cinnamon sugar.
Frequently asked questions
How do you get this dish right?
- Use stale but still sturdy bread; fresh bread can tear as soon as it absorbs the milk.
- Let each slice drain before dipping it in egg. Excess milk thins the coating and can make the oil spit.
- Fry in small batches to keep the oil hot; if it cools, the bread absorbs fat instead of browning.
How long does this dish keep?
Best eaten warm, straight after coating. Refrigerate leftovers for up to 1 day; reheat briefly in the oven to restore some crispness.
