Chef’s tip
“The sugar can be served unburnt, or mixed with cinnamon powder“
| 8 slices of butter bread | |
| 400 ml milk | |
| 3 tablespoons of powdered milk | |
| 3 eggs | |
| 1 cinnamon stick | |
| Sugar | |
| Lemon and orange peel | |
| Virgin olive oil |
Highly nutrient-dense preparation to include a large amount of energy and nutrients.
| 1. | Cut the butter bread into thick slices. |
| 2. | In a saucepan add the milk and the powdered milk. Dissolve it well. Add the cinnamon stick, lemon and orange peel. Let it infuse for about 30 minutes. Once infused, strain and allow to cool. |
| 3. | Wet the bread with the milk until it is absorbed. |
| 4. | Beat the eggs and dip the milk-soaked bread in it. |
| 5. | Add oil to a frying pan and fry the bread slices. Let them drain on paper. |
| 6. | Sprinkle sugar on top of the slices and burn to get a very thin layer of caramel. |
| 7. | We can serve it with a scoop of cinnamon or vanilla ice cream. |