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A Treat on the Feast of Saint Teresa of Avila
Saint Teresa’s Bread / Pan De Santa Teresa
… a recipe from A Continual Feast by Evelyn Birge Vitz …
This dish, which makes a tasty breakfast or brunch, is a first cousin to French toast, but with a flavor and texture all its own.
- 2 cups milk
- 3 tablespoons sugar
- 1 cinnamon stick
- 1 good piece of lemon peel
- 12 slices Italian/French bread (a little stale) 1/2-3/4 inch thick
- 3 eggs
- Pinch of salt
- Cinnamon-sugar for sprinkling on the toast
- Olive oil for frying
Combine the milk with the sugar, cinnamon, and lemon peel. Simmer gently for 5 to 10 minutes, until the milk has become well flavored. Place the bread in a large flat dish or pan, and strain the milk over it. Beat the eggs in a shallow bowl with a pinch of salt. With a spatula, lay the slices of bread in the egg, turning them to coat both sides. Beat additional eggs and salt together if necessary to finish coating bread slices. Fry the bread in the olive oil until it is browned and crusty on both sides. Sprinkle with cinnamon-sugar.
Yield: 4-6 servings
A nice treat on the Feast of Saint Teresa of Avila!
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{ 3 comments }
Have you tried it? It doesn’t sound too different from French toast except for the frying it in olive oil. Not sure how that would do.
deerose
Not yet, but I’m thinking this weekend it will be a tasty treat. Frying is pretty much anathema in the world of healthy eating, but how can you go wrong with olive oil?!
I’ll let you know how it goes and how many Weight Watcher points it blows.
I don’t have sugar, cinnamon, lemon peel, olive oil, or French/Italian bread, but if I did, I’d sure give it a whirl, as I make a mean French toast and also pancakes from an old English recipe….drizzled with Maple syrup.