Ingredients
- 161/2-inch slices French bread
- Vegetable oil for shallow-fat frying
- 44-inch sticks cannella or other stick cinnamon
- 1/2cup whole almonds, coarsely chopped
- 1/4cup coffee-flavor liqueur or strong brewed coffee
- 4 - 5cups purchased dulce de leche ice cream or 1 recipe Mexican Chocolate Ice Cream (optional)
Directions
- In a shallow dish combine milk and the 1/4 cup granulated sugar; stir until sugar is dissolved. Dip bread slices into milk mixture; place in a colander to drain.
- In a large bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form. In a small bowl beat egg yolks with an electric mixer on medium to high speed for 3 to 5 minutes or until lemon colored. Gently fold beaten egg yolks into beaten egg whites.
- Pour 1/2 inch of oil into a heavy 12-inch skillet; heat over medium-high heat until hot enough to sizzle a drop of water. Reduce heat. Dip bread slices, one at a time, into egg mixture, spreading egg mixture on bread slices as needed to coat. Fry bread slices, four at a time, in hot oil about 2 minutes or until golden brown, turning once. Drain on paper towels.
- Meanwhile, for syrup, in a medium saucepan combine the water, the 1 cup granulated sugar, the piloncillo, and cloves. Bring mixture to a simmer over medium heat, stirring often to break up piloncillo. Stir in cannella. Cook and stir about 8 minutes more or until slightly thickened (about the consistency of maple syrup). Strain through a fine-mesh sieve. Discard cloves and cannella. Return sugar mixture to saucepan. Stir in almonds and liqueur. Bring to boiling; reduce heat. Simmer, uncovered, about 4 minutes more or until reduced to 1-1/2 cups.
- Preheat oven to 350 degrees F. Arrange half of the fried bread slices in a 3-quart rectangular baking dish. Pour half of the syrup mixture over the bread slices. Repeat layers.
- Bake, uncovered, for 25 to 30 minutes or until syrup bubbles and top is lightly golden brown. Serve warm. If desired, serve with ice cream.
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