French Toast

1. 1

   Buy bread at the bakery about 2 or 3 days ahead of time.

2. 2

   On cooking day, cut the bread in 1 to 1 1/2 centimeter slices. Cut off the corners.

3. 3

   Meanwhile, heat the milk with the lemon peel and the cinnamon stick. Bring to a boil, and immediately remove from heat. Set aside.

4. 4

   Heat a skillet with at least 3 fingers of cooking oil.

5. 5

   Prepare four soup plates, to organize a chain process. In the first, place the milk, already warm. In the second, the whisked eggs. In the third, paper towels. In the fourth, sugar and cinnamon (enough).

6. 6

   When the oil is hot (but not too hot) submerge each slice of bread in the milk. Let it soak for about 5 seconds on both sides.

7. 7

   Then, pass the bread through the egg, also on both sides, and carefully place in the oil. Brown each slice of bread on both sides.

8. 8

   Remove from skillet and place in bowl with paper towels, which should be changed regularly.

9. 9

   Coat well-drained toast with sugar and cinnamon. Don't forget the sides of the toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.