Servings: Serves 6
  • 3 cups olive oil
  • 2 cups dry Spanish wine (for kids, use milk)
  • 3 large eggs
  • 18 1/2-inch thick slices crusty Spanish bread (or substitute a baguette)
  • 1/4 cup sugar
  • 1/4 cup cinnamon
  • Mosto-reduced wine syrup from Spain (maple syrup for kids)
Heat the olive oil in a large, heavy pot over medium-high heat until it reaches 365°. Meanwhile, pour the wine into a large shallow bowl, add the bread, and let soak for 8 minutes.

In another shallow bowl, beat the eggs until well mixed. Working in batches, remove the bread from the wine, draining well, add to the eggs, and let soak for 2 minutes; drain well, add to the hot oil, and cook for until golden brown, about 1 minute per side. Drain on paper towels, then sprinkle with the cinnamon sugar, drizzle with mosto, and serve to friends.