Torrijas

Impatient as was common , I took my first bite straight from the tray and located that the almond, anise and honey flavors were so perfect then perfect for each sweet thing I've ever tasted that i used to be instantly saddened to find out that the bite couldn't. last forever.

INGREDIENTS

1 thick, stale French or Italian baguette

For the syrup

1 cup water

1 cup sugar

honey cup

1 tablespoon fresh orange rind kulit

teaspoon of kosher salt

2 cinnamon sticks

teaspoon of anise extract

teaspoon flavorer

For dough:

2 large eggs

1 cup milk

4 tablespoons butter

Sea salt flakes, for garnish

INSTRUCTIONS

1.Cut the baguette diagonally into 1-inch thick slices.

2.Prepare the syrup: Combine water, sugar, honey, orange peel , salt and cinnamon during a medium saucepan and simmer for 1 minute. Reduce heat and simmer, 7 to 10 minutes, or until reduced to a skinny syrup. Remove from heat and stir within the extract.

3.Whisk eggs and milk together during a shallow bowl. Dip the bread into the batter and let it soak for about 30 seconds to 1 minute (don't let the bread get too soggy).

4.Melt 2 tablespoons butter during a large skillet and fry the breaded bread for about 3 minutes per side or until golden brown. Repeat with remaining bread, adding more butter as required .

5.Place the torrija on a rather concave or rimmed serving plate and canopy it completely with the syrup. Let it soak for a minimum of 20 minutes before serving. Best served warm or at temperature . I also wish to finish with a pinch of sea salt.