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This is a special family recipe that I have adapted to modern American kitchen cooking. This recipe is from the Altos de Jalisco and is an interesting combination of Spanish and French influences in breakfast cooking.
Bernadette Gutierrez, Sacramento, CA Got Leche? Cook-Off Finalist
Combine milk, brown sugar, and cinnamon sticks in pot and simmer. Cook until cinnamon flavor has been fully infused into the mixture. (Taste to be sure.) Turn off the heat and add soft butter and vanilla. Beat eggs until thick. Combine eggs and mixture to form the batido (batter).
Dip the bread slices thoroughly in the batido and place on heated (medium low) and buttered griddle. Cook until the batido and bread slices have a golden brown appearance on each side.
Serve with a pat of butter and sprinkle with powdered sugar. Use maple syrup to taste. Accompany the toast with milk, fruit and bacon.
The Altos de Jalisco is a region in Mexico known for their Mariachi, beautiful women, rough and tough men, as well as their cattle and horses. The region is famous for its dairies, cheeses and special care of its milk. My grandmother brought this rudimentary recipe with her to Los Altos. The recipe was translated and improved by my mother, Ester. We always enjoyed this recipe for Sunday morning breakfast. My mother made this a special meal that always left us wanting seconds. In my home, the recipe has been modernized and the ingredients consolidated into a rich and special breakfast that can be used for guests or family. The cinnamon taste and the brown sugar give the recipe a true Latino sabor and the elegance in the presentation do make the meal a special occasion with authentic appeal. The aroma of the preparation is very distinctive and will give your home such an appetizing Latino sazonado that all the neighbors will beg for an invitation to breakfast.
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