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Alentejo-style French toast with honey and cinnamon
These Alentejo-style French toast use day-old bread and are finished with a warm honey syrup before being coated with sugar and cinnamon. They are a simple way to bring a traditional Christmas sweet from Ferreira do Alentejo to the table.
From batter to day-old bread
In Figueira dos Cavaleiros, the recipe recorded in the Alentejo Gastronomic Charter presents two possibilities: making small fritters with a batter of eggs, flour and butter, or using day-old bread dipped in egg and fried. We chose the bread version, which avoids preparing the batter and makes use of an ingredient already found in many kitchens.
Yield: 8 slices, about 4 servings
Total time: about 30 minutes
Ingredients for 8 slices
- 8 slices of day-old Alentejo bread, about 1.5 to 2 cm thick
- 4 eggs
- 200 g honey, such as Mel de Rosmaninho da Serra de Portel – 270 g
- 2 tablespoons water for the syrup
- 50 g sugar
- 1 teaspoon ground cinnamon
- Extra-virgin olive oil, enough to form a layer about 1 cm deep in the frying pan.
Preparation
- Prepare the bread and eggs. Cut the bread into similarly sized slices. Beat the eggs in a shallow dish and mix the sugar with the cinnamon in another dish.
- Fry the slices. Heat the olive oil in a frying pan over medium heat, without letting it smoke. Dip each slice in the egg on both sides, allowing the excess to drain off. Fry a few at a time, for about 2 to 3 minutes on each side, until golden and the egg is completely cooked. Transfer to paper towels.
- Make the honey syrup. Heat the honey with two tablespoons of water in a small saucepan over low heat, stirring only until fluid. Do not let it caramelize.
- Finish. When the slices are warm, quickly dip them in the syrup and arrange them on a serving platter. Sprinkle with the sugar and cinnamon. Serve while still warm or leave to cool.
Tips for getting the texture right
Day-old bread holds up better when dipped in the egg and syrup. Do not leave it soaking in the egg, or it may fall apart in the frying pan. Keep the olive oil over medium heat; if it starts to smoke, lower the heat before continuing.
Wine pairing
At the table, we suggest Cartuxa Colheita Tardia 2018 – DOC Alentejo–Évora, 375 ml, served chilled in small servings.
Advance preparation and storage
You can cut the bread and mix the sugar with the cinnamon in advance. Fry the slices close to serving time to preserve their texture. Store leftovers covered in the refrigerator and reheat them gently before serving.
Frequently asked questions
Can I make the batter version?
Yes. The collection also describes fritters made with eggs, flour and butter. This article follows the day-old bread alternative indicated in the same source.
Do I have to use Alentejo bread?
The record specifies day-old bread without specifying the type. Alentejo bread is our choice for this adaptation because of the firmness of its slices.
Bring Alentejo to the table
Prepare the syrup with Mel de Rosmaninho da Serra de Portel and serve the slices with a glass of Cartuxa Colheita Tardia 2018. For another seasonal dish, discover our Évora-style Christmas turkey.
Source
Confraria Gastronómica do Alentejo, Alentejo Gastronomic Charter (2013), p. 791. Recipe for “Alentejo French toast/fritters” collected in Figueira dos Cavaleiros, Ferreira do Alentejo, in an interview with Rosa Aniceto.
Recipe collected in Baixo Alentejo and adapted by Herdade do Estacal for the “À Mesa com o Alentejo” blog. The source also describes a batter version. This recipe uses the day-old bread alternative. The original syrup contains honey and port wine; in this adaptation, the port wine has been omitted and the honey is diluted with a little water. The quantities, type of bread, frying oil and timings are practical choices for this version.
Illustrative image generated for this article.
