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Catholic Recipe: Pan de Santa Teresa

    INGREDIENTS

  • 2 cups milk
  • 3 tablespoons sugar
  • 1 cinnamon stick
  • 1 lemon peel, piece
  • 12 slices Italian/French bread (a little stale) 1/2-3/4 inch thick
  • 3 eggs
  • Pinch of salt
  • Cinnamon-sugar for sprinkling
  • Olive oil for frying
  • Details

  • Serves: 4 to 6 servings
  • Yield: 12 slices
  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

Also Called: St. Teresa's Bread

This dish, named after St. Teresa of Avila, makes a tasty breakfast or brunch especially for children. It is a first cousin to French toast, but with a flavor and texture all its own.

DIRECTIONS

Bread should be slightly stale, and not just regular white bread, which is too mushy with this recipe.

Combine the milk with the sugar, cinnamon, and lemon peel. Simmer gently for 5 to 10 minutes, until the milk has become well flavored. This can be prepared the night before.

Place the bread in a large flat dish or pan, and strain the milk over it.

Beat the eggs in a shallow bowl with a pinch of salt. With a spatula, lay the slices of bread in the egg, turning them to coat both sides. Beat additional eggs and salt together if necessary to finish coating bread slices. Fry the bread in the olive oil until it is browned and crusty on both sides.

Sprinkle with cinnamon-sugar before serving.

Recipe Source: Continual Feast, A by Evelyn Birge Vitz, Ignatius Press, San Francisco , 1985
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