French toast, here is the favorite sweet of many of us that has an easy preparation and a delicious result. Far from need a lot of ingredients or need to have several cooking courses behind us, its preparation is more or less fast, simple and perfect for surprise our guests (or to our palate). Take advantage of these rainy days to try this recipe for French toast, you deserve it.
With the choice of the loaf of bread to the choice of each one, the important thing is that the bread is from the previous day (in this way it will better absorb the milk with a juicier and creamier result inside) and that we cut it into slices more or less two centimeters.
In a saucepan, put the liter of milk together with the sugar, the cinnamon stick and the lemon peel. We heat it and when it starts to boil we remove it from the heat, cover and wait for it to cool down before soaking the slices of bread -in this way we prevent them from softening too much-.
Let the bread soak until it absorbs all the milk and no traces are visible (approximately one hour). Beat the eggs, pass the slices of bread on both sides and fry them in plenty of very hot olive oil; round and round to brown on both sides. When removing them from the pan, we will let them rest on a kitchen paper so that they suck the remaining oil.
On a plate, mix 100 g of sugar with two teaspoons of ground cinnamon (optional) and coat the French toast with the mixture. We serve the torrijas with the accompaniment that we want (fresh fruit, chopped nuts or without anything). We recommend serving them hot and freshly made.
How to accompany the torrijas de leche
In this section one can accompany the French toast with milk to taste -the possibilities are endless-, however the most common is to add chopped fresh fruit, nuts, a scoop of vanilla ice cream, a splash of English cream or any other sauce that we like it They are so delicious that even without accompaniment they will be a delight, although it is important to eat them freshly made.
Photos | straight to the palate
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The news
How to make the best traditional milk French toast: the recipe that does not fail
was originally published in
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by Charlie.