How to make it

  • In a small bowl, infuse the wine with the lemon peel and cinnamon stick for one hour.
  • In a large bowl, beat the eggs.
  • In a frying pan, heat the oil over a medium heat (if possible use olive oil-- though not extra virgin).
  • Dip each slice of bread into the white wine on one side and rest on a dish with the wet side on top so that the liquid penetrates the whole slice.
  • Next, submerge each piece of bread in the egg mixture just long enough so that it is very saturated but does not fall apart.
  • Fry the egg soaked bread in the hot oil, flipping halfway to ensure a golden crust forms on each side.
  • Allow the fried bread slices to cool completely while resting over paper towels to absorb any excess oil.
  • In the meantime, heat the 3/4 cup honey and 1/4 cup water in a saucepan over a medium heat, stirring constantly.
  • Once simmering, remove from the heat and then submerge each slice of bread into the honey mixture until soaked through.
  • Arrange on a serving dish and drizzle some of the excess honey on top.
  • These Spanish French Toast are generally served cold or room temperature as a traditional Easter snack.

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