cook like james

Very similar to American French toast, this dish is served for dessert in Spain, especially on Sunday. Chef Sandro di Marco from the Palace Hotel in Madrid

( www.palacemadrid.com )  shared his recipe for this simple but delicious dessert.

1.    Arrange 1” thick slices of day old baguette in a single layer in large glass dish.

2.    In medium saucepan, combine:

1 cup of water

1 cup of sugar

1/2 cup of honey

2 tablespoons of lemon juice

1 cinnamon stick

3.    Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.

4.    Beat 4 eggs with 1 Tablespoon water in shallow dish and set aside

5.    Mix together in heavy saucepan over medium heat and stir until sugar is dissolved and milk is hot:

2 cups milk

¼ cup sugar

Peel of 1 lemon

1 cinnamon stick

6.    Heat 1 tablespoon olive oil in large griddle to medium heat (or 350 degrees on electric griddle).

7.    Pour warm milk over baguette slices. Dip each slice into egg wash and drop onto hot skillet. Cook until golden brown, adding more oil as needed, about 2-3 minutes per side. Arrange on serving platter and pour honey syrup over bread slices and serve.

The Palace Hotel - Madrid, Spain

La Rotonda Restaurant at The Palace Hotel