| 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”