4 sl Day-old fruit bread or white
-bread
100 ml Sweet sherry
2 Eggs
Grated rind of 1 lemon
Light olive oil; for shallow
-frying
Caster sugar and ground
-cinnamon; for dusting
Creme fraiche or single
-cream to serve
1 Cut the crusts off the bread and cut each slice diagonally in half to
make triangles.
2 Place the bread in a large shallow dish and drizzle over the sherry.
Whisk the eggs and lemon rind together in a separate shallow dish.
3 Heat a little oil in a large, heavy-based frying pan.
4 Dip the sherry-soaked bread in the beaten egg mixture and shallow fry on
each side until the bread is puffy and golden brown.
5 Dust with caster sugar and cinnamon and serve warm with a dollop of creme
fraiche or a drizzle with cream.
Yields
4 servings