30 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Room temperature, Warm
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Cinnamon stick 0.75 ud
Pasteurised egg yolk 0.105 kg
Eggs 1.25 ud
Sugar 0.156 kg
Cream 0.25 l
Sugar 0.016 kg
Ground cinnamon 3.125 g
Strong flour 0.188 kg
Water 0.038 l
Sourdough 0.038 kg
Table salt 3.75 g
Yeast 11.25 g
Flour enhancer 1.875 g
Butter 0.011 kg
Eggs 0.469 ud
Sugar 0.03 kg
Sugar 0.01 kg
Creamed corn 0.001 kg
Pasteurised egg yolk 0.006 kg
  • Infuse the milk with the cinnamon stick. Once it boils, remove the cinnamon.
  • Mix sugar with the yolks and then add the flavoured milk and cream.
  • Cut the bread into slices and place them on gastronomic plates.
  • Pour the mixture over the slices of bread. Leave until it is absorbed by turning it over from time to time.
  • Drain and dip in beaten egg.
  • Fry in plenty of hot oil at 170 ºC.
  • Remove and place on absorbent paper to soak up any excess oil from frying.
  • Serve two units per serving, sprinkle with sugar and ground cinnamon, serve with chocolate English cream.
Nutritional information (1 portion)
Fiber 2.44 g
Saturates 21.68 g
Monounsaturated fatty acids 17.84 g
Polyunsaturated fatty acids 19.39 g
Cholesterol 413.83 mg
Calcium 310.61 mg
Iron 3.17 mg
Zinc 2.28 mg
Vitamin A 383.06 ug
Vitamin C 3.61 g
Folic acid 94.01 ug
Salt (Sodium) 593.84 mg
Sugars 51.89 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.