SPANISH FRENCH TOAST RECIPE – NYT COOKING
Provided by: Mark Bittman
Total time: 20 minutes
Yield: 2 servings
|Olive oil as needed|
|2 cups milk|
|1/2 cup sugar|
|2 large, very thick slices eggy bread, like brioche or challah, preferably stale, cut in half, or 4 smaller slices|
|Warmed maple syrup or honey, optional|
- Pour olive oil to a depth of 1/2 inch in a broad, deep skillet over medium-high heat; bring it to a temperature of about 350 degrees. When ready, a small cube of bread dropped into oil will sink to bottom, then immediately rise to top.
- Meanwhile, whisk together the milk, salt and sugar in a broad bowl. In a separate bowl, beat eggs. When oil is ready, soak a piece of bread in milk, then dip in egg. Shake off excess liquid, then transfer to oil. Stand back, as it will spatter. Repeat with remaining bread.
- Cook about a minute on each side, turning carefully; bread should be very crisp on edges. When done, transfer to a plate, sprinkle with cinnamon sugar and serve immediately, with honey or maple syrup if you like.
@context http//schema.org, Calories 582, UnsaturatedFatContent 10 grams, CarbohydrateContent 86 grams, FatContent 20 grams, FiberContent 1 gram, ProteinContent 17 grams, SaturatedFatContent 7 grams, SodiumContent 464 milligrams, SugarContent 68 grams, TransFatContent 0 grams