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Portuguese style french toast (fatias douradas)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This was my idea of a breakfast of champions when I was a kid living in the Azores. Bread slices dunked in egg and milk, fried and coated with sugar and cinnamon.

Course: Breakfast, Main
Cuisine: Azores, Portugal, Portuguese
Servings: 4 People
Ingredients
  • 2 cups vegetable oil. See notes below.
  • 1 1/4 cups sugar
  • 1 tbsp ground cinnamon
  • 10 large eggs, beaten
  • 1 1/2 cups milk (2% fat)
  • 310 g (11 oz) bread slices (roughly 3/4 inches or 2 cm thick). See notes below.
  • Linguiça or chouriço, a traditional type of Portuguese sausage (optional). See notes below.
Instructions
  1. Heat the oil in a wide pan to roughly 360 ºF.

  2. Mix the sugar and cinnamon together in a bowl.

  3. In a wide bowl, beat the eggs, add the milk and combine with a whisk.

  4. Dunk 3 or 4 slices of bread in the egg. Make sure each slice soaks in a bit of the eggs mixture. Treat it as a full dunk, not just a quick dip.

  5. Carefully place the soaked slices in the hot oil.

  6. Fry the the slices in the oil for 3 or so minutes or until the bottom starts to turn a light golden colour. Lift with tongs to check.

  7. Turn the slices over and continue to fry until the other side turns a light golden colour.

  8. Place the finished slices on a paper towel-lined serving dish and immediately sprinkle both sides with the sugar and cinnamon mixture. This needs to be done right away, while the slices are still hot, in order to stick.

  9. Repeat the last 5 steps until the bread is all used up.

  10. Serve with a side of fried Portuguese sausage for a truly traditional Azorean meal Enjoy!

Recipe Notes
  • We used 2 cups of vegetable oil. This may vary depending on the size of your pan. The oil should cover roughly 1/2 of the base of the bread slices. The oil shouldn't cover the slices.
  • My mom used to use a loaf of bread and cut that into slices. She says she now uses smaller slices cut from Portuguese kaiser buns (papas secos). I used very large Portuguese kaiser buns (from our local bakery) for the slices you see in the picture. Feel free to use any size of bread you like. The thickness of the slice should stay around the same size as our instructions state.
  • If you're going to serve the dish with Portuguese sausage, you can fry the sausage in the same oil, once you're done frying the slices. This reduces the mess and amount of oil used up.