by John Williams, UW Health
from our 2015 Winery Open House
- 1 loaf of stale bread (oat nut, brioche or Hawaiian)
- ½ cup organic sugar
- 3 cups milk
- 1 cup White Port
- 2 cinnamon sticks
- 1/8 tsp sea salt
- 6 eggs
- Non-stick spray
- Melted butter
- Local maple syrup
1. Slice the bread into about 16 slices, each about 3/4 inch thick
and ideally oval or round in shape. Place the bread slices in a shallow
baking dish, in one layer if possible. If the bread is not very stale,
let the sliced bread dry out in the open air overnight if possible.
2. Place the milk and wine, cinnamon sticks, 1/2 cup sugar, and
pinch of salt in a pot over medium heat. Bring mixture to a boil and
let mixture simmer for 1-2 minutes. Remove from heat and let cool.
Remove cinnamon sticks. Let cool, this can be done a day in advance.
Whip eggs and add into mix/wine mixture.
3. Use the non-stick spray to coat a large saute pan.
4. Submerge the bread into the mixture and allow excess to run back
into the bowl. Lay each piece into pan, cook until well browned on each side.
5. Serve with melted butter and local maple syrup.
You can add fresh berries, whipped cream or perhaps some candied nuts.