Ingredients
3 c. olive oil
2 c. dry Spanish wine
3 large eggs
18 slice crusty Spanish bread (or substitute a baguette)
1/4 c. sugar
2 tsp. ground cinnamon
Mosto (see Tips & Techniques)
Method
Sources
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RecipeNLG
dataset
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Recipes1M
web↗ link
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RecipeNLG
Recipes1M
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Heat the olive oil in a large heavy pot over medium-high heat until it reaches 365 degrees F. Meanwhile, pour the wine into a large shallow bowl, add the bread, and let soak briefly, until evenly moistened. In another shallow bowl, beat the eggs until well mixed. Working in batches, remove the bread from the wine, draining well, add to the eggs, and turn to coat on both sides, then add to the hot oil, and cook for until golden brown, about 1 minute per side. Drain on paper towels, then sprinkle with the cinnamon sugar, drizzle with mosto, and serve.