Fried Bread with Syrup

  • 1 loaf egg bread, preferably a day old
  • 2 Cups warm milk
  • 3 Tbsp. Sugar
  • 3 Eggs
  • Oil
  • Syrup
  • 1/2 Cup Sugar
  • 2 Cups Water
  • 1 Cinnamon Stick
  • 1 Star Anise
  • 1 Cup white wine
Cut the bread in 3/4 inch slices.  Arrange in a deep bowl.  Combine the warm milk and sugar and pour over the bread.  Soak for 30 minutes.

Beat the eggs slightly and then, take a slotted spoon, remove each bread slice from the milk mixture, dip in the beaten eggs, and then fry in hot oil until golden.  Drain on paper towels.  Arrange the fried sliced bread on a serving platter and put the hot syrup over them.

To make the syrup, cook the sugar with the water, cinnamon, and anise for about 8 minutes.  Stir in the wine and cook for about 5 minutes more.  Remove from the heat and let it cool

Comments

Post a Comment

Popular posts from this blog

GRILLED SCALOPS WITH FARRO AND PLUM SAUCE

  1 cup pearled farro 1 tablespoon grated orange zest, plus 2 tablespoons orange juice 4 teaspoons sherry vinegar 1/4 cup extra-virgin olive oil, plus more for the grill Kosher salt and freshly ground pepper 1 pound plums (about 4), pitted and thinly sliced 1 small bulb fennel, trimmed, halved and thinly sliced 1 small shallot, thinly sliced 1/2 to 1 jalapeño pepper, thinly sliced 1 1/4 pounds scallops (20 to 24 scallops) 1 teaspoon ground coriander 1/2 cup roughly chopped fresh mint Directions Cook the farro as the label directs. Meanwhile, whisk the orange juice, vinegar and olive oil in a large bowl; season with 1/2 teaspoon each salt and pepper. Add the plums, fennel, shallot and jalapeño and toss well to coat. Preheat a grill to medium high and oil the grates. Toss the scallops with the coriander, orange zest and 1/4 teaspoon each salt and pepper. Grill the scallops until browned, about 2 minutes per side. Transfer to a large plate. Fluff the farro with a fork and add it to the pl
Read more