Fatias Douradas, French Toast, Pain Perdu, Rabanadas. It doesn’t matter what you call it as long as it is sweet. Since Christmas is just around the corner and because the season calls for cinnamon scent in the house, we decided that this week’s recipe would be an ode to the period. We combined the concept of French toast to its origin, the pain perdu, and made a simpler version with O Apartamento’s twist, more suitable to eat by hand in the afternoon, to snack in the office.

Ingredients

8 Slices of yesterday’s bread
(2 cm thick)

4 tbsp White Sugar

4 tsp Cinnamon

2 tsp Nutmeg

1 cup Coconut Milk

1 Lemon

1 Star anise

1 Cinnamon Stick

1 tbsp Honey

Salt

2 Eggs

tbsp = Tablespoon
tsp = Teaspoon
Method

Heat the coconut milk for a few minutes with the same amount of water, lemon peel, star anise, honey, cinnamon stick and a pinch of salt. As the milk heats cut the bread into slices.

Allow the milk to cool. Mix 2 tbsp of sugar with 2 tbsp of cinnamon and nutmeg. Beat the eggs and mix with the sugar mix and the already cold milk.

Heat butter in a non-stick pan. In the meantime dip the bread slices in the mixture, wetting well, and fry them on both sides until golden brown. Pass the fried bread by the remaining sugar mixed with cinnamon and lemon zest. Sprinkle with powdered sugar and honey.