8 bolillos or a medium loaf of
French bread, slightly stale
1/2 cup half-and-half or whole milk
1 teaspoon granulated sugar
Pinch of cinnamon
Pinch of nutmeg
Butter and vegetable oil (for frying)
Slice bolillos or bread into fat finger-length pieces about 1/2 inch thick.
In a medium bowl whisk together eggs, half-and-half or milk, sugar and spices. Dip bread slices into the mixture, soaking both sides well.
Heat a griddle. Add 1 tablespoon each of butter and oil to the skillet. Fry the bread in batches until golden brown, adding more butter and oil as needed to keep the bread browning evenly. Serve the fritada garnished with orange or lemon slices with the warm syrup.
1 cup granulated sugar
1 cup sweet, fruity white or red wine
1 tablespoon butter
1 teaspoon citrus zest (lemon with white wine,
orange with red wine)
Pinch of cinnamon and nutmeg
Combine all syrup ingredients in a saucepan. Simmer over medium-low heat for 8 to 10 minutes, stirring occasionally to dissolve the sugar evenly. Keep the syrup warm.
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