French toast
There goes my recipe for French toast, which I hope you like. This year I bring you the traditional toast of life which are which we like at home with your sugar and canelita. Do not need anything else.
INGREDIENTS
Bread of the day before (on this occasion special for French toast from the Mercadona supermarket bread, I used and felt me fabulous, they are very good and with a superb aspect)
-Eggs (for two packages of Mercadona toast bread needed four eggs)
-1 litre of milk
-Cinnamon in branch and ground
-4 tablespoons of sugar to the milk and four others to coat
-The rind of a lemon
-Mild olive or sunflower oil
PREPARATION
We heat the milk with the cinnamon, sugar and lemon peel. When it begins to boil, remove from the heat and leave to cool. We beat the eggs.
Put oil to heat a rather strong heat, but not to the maximum so that it does not take and within the Pan let the shell of an egg. They say thus burning less oil and I do, still unaware of the metaphysical foundations of the Council, the case is that it works. When going to fry the French toast, we will remove the shell.
We get wet the slices of bread in the preparation of milk, esponjen well and I put them to drain on colander I prepared over a bowl to collect the milk excess. This is another trick so that doesn’t burn very soon the oil and the French toast is most beautiful.
Once you have drained the excess milk, we went through the beaten egg and go to freirlas. We leave a little on both sides and had a shelf that we covered with absorbent paper.
We are preparing a dish with sugar and cinnamon and as we are frying we are coating in the mixture (well, we can wait a little not to burn your fingers) and leave in the Inbox.