The Catalan TableIngredients
Servings:
4
Ingredients
- 3 egg
- 1 barradry cod
- 300 mlmilk
- 300 mloil (or 300 grams of butter)
- 100 gsugar
- 1 brancacinnamon (or cinnamon powder)
- 1 lemon
Nutritional Information
Per Serving (Approx.)
Calories
872 kcal
Protein
19 g
Fat
70 g
Carbohydrates
52 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
One way to do it
- Bring the milk to a boil with the sugar, cinnamon stick, and lemon peel. Once it starts boiling, remove from the heat, cover, and let infuse for 10 minutes.
- Cut the bread into slices approximately two fingers thick, ensuring they are uniform for even cooking.
- Strain the infused milk to remove the cinnamon and lemon peel.
- Beat the eggs in a bowl until well integrated and with a smooth texture.
- Submerge the bread slices in the strained milk, let them rest for a few seconds, slightly drain, and coat them with the beaten egg.
- Fry the slices in hot oil at about 180 ºC until they are golden on both sides, approximately 2 minutes per side.
- Sprinkle sugar over the freshly fried slices while they are still hot for better adhesion.
Another way to do it
- Beat the eggs until they are well mixed, then add sugar and a pinch of ground cinnamon to taste, stirring well.
- In another container, boil the milk with the lemon peel; once it starts to boil, remove it from the heat. Let it cool covered to infuse for about 10 minutes.
- Cut the bread into slices about two fingers thick, ensuring the slices are uniform.
- When the milk is warm, slowly pour it into the bowl with the beaten eggs, stirring continuously to prevent curdling.
- Submerge the slices of bread in the mixture, allowing them to thoroughly absorb the liquid for about 30 seconds on each side.
- Fry the slices in hot oil, at around 180°C, until they are golden on both sides, approximately 2 minutes per side.
- Sprinkle sugar over the hot slices before serving.
Recommendations & Tricks
- To ensure the stale bread absorbs the egg and milk mixture well, let it rest for a few minutes after submerging it, making sure each slice is well soaked before frying.
- When frying the toast, use plenty of oil to cover them completely, achieving a crispy and even texture. Ensure the oil is very hot before starting to fry.
- If using butter instead of oil, melt it over low heat and add small amounts gradually to prevent burning, keeping the toast at a nice golden color.