Fotzelschnitten
Swiss golden slices of day-old bread, soaked in an egg-and-milk mixture and coated with fragrant cinnamon sugar.
Ingredients
- day-old bread200 g
- milk200 ml
- egg2 pcs
- butter40 g
- sugar60 g
- ground cinnamon1 tsp
- salt1 to taste
Instructions
In a deep bowl, whisk 2 eggs with 200 ml milk and salt to taste until you get a smooth egg-and-milk mixture.
Cut 200 g of day-old bread into 6 thick slices.
Dip the slices into the egg-and-milk mixture on both sides; soak soft bread for just a few seconds, while very dry bread can sit in the mixture for 15–30 minutes.
Melt 40 g butter in a skillet over medium heat.
Fry the slices in batches for 2–3 minutes per side, until golden brown; add a bit more melted butter to the skillet as needed.
Mix 60 g sugar with 1 tsp cinnamon.
While still hot, coat the fotzelschnitten in the cinnamon sugar mixture and serve immediately.
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