Preparation time: 10 mins
Cooking time: 30 mins
Easy - for beginners
Serves: 12 servings
There is nothing French about this Cuban sweet toast.
For the Syrup Start making the syrup first: Bring all syrup ingredients to a boil. Reduce heat to medium low and simmer for about 20 minutes, stirring occasionally until the syrup thickens.
Remove the cinnamon stick and lemon peel.
Remove from heat and let cool.
For the Toast
Whip the egg yolks until frothy. Add the milk, sugar, cinnamon, and vanilla and mix thoroughly. Set aside.
In a separate bowl, beat 3 whole eggs until frothy.
Heat a large frying pan or griddle. Place a little oil in the pan”just enough to lightly cover the surface.
To cook the toast:
Dip the bread slices in the milk/egg mixture one by one until they get thoroughly soaked. Lift the pieces from the mixture and let the excess mixture drip off.
Now take the wet bread slice and dip each side in the beaten egg.
Fry the coated bread slices in small batches until golden brown on each side. As you make more toast, add a little more oil to the pan to keep the toast from sticking.
Place the fried bread slices in a single layer in a jelly roll or baking pan and pour the syrup over them slowly so that it gets a chance to soak in.
Place the baking pan in the refrigerator for a minimum of 1 hour to chill.
Dust the tops of the bread with a little cinnamon and serve cold. You may also serve these warm.
TIP: If using as a hangover cure, serve with a couple of shots of hot Cuban coffee and the analgesic of your choice.