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A Treat on the Feast of Saint Teresa of Avila
By Sister Julie | October 15, 2007
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 milk3 tablespoons sugar1 cinnamon stick1 good piece of lemon peel12 slices Italian/French bread (a little stale) 1/2-3/4 inch thick3 eggsPinch of saltCinnamon-sugar for sprinkling on the toastOlive oil for fryingCombine 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
Topics: saints and holy people, teresa of avila |
October 15th, 2007 at 12:46 pm
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
October 16th, 2007 at 7:53 am
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.
October 17th, 2007 at 6:06 pm
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.