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CATEGORY CUISINE TAG YIELD
Eggs, Dairy British Desserts, British, Breads 4 Servings

INGREDIENTS

4 Thick slices of bread
2 Eggs beaten
200 ml White wine [or milk]
1/2 ts Cinnamon
1 1/4 tb Sugar
Oil for frying
Confectioners sugar to serve
Cinnamon to serve

INSTRUCTIONS

This dish originated during the middle ages in England and spread all over
the world with many variations. Traditionalists should use bread, but stale
cake is a good substitute. Red wine can be used instead of white.
Substitute milk for wine and you have a more recognizable dish called,
incorrectly, french toast.
Bread: Cut off crusts and cut into quarters. Place in a deep dish. Mix eggs
with wine, cinnamon, and sugar in a bowl. Pour, once mixed, over the bread
and leave to soak for 3 minutes. Heat the oil [1/4 inch deep]. Drain the
bread and slide it into the hot oil {Watch your hands as it 'spits'}. Fry
until golden brown on both sides Drain on absorbent kitchen paper. Sprinkle
with confectioners sugar and ground cinnamon. From Ron's Plaice in
Blackpool:) Mar 1996.
Posted to MM-Recipes Digest V3 #277
Date: Wed, 9 Oct 1996 23:47:20 -0400
From: BobbieB1@aol.com

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

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