Revanadas de Parida

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Nothing went to waste when I was a child.  Fruit was made into compotes, vegetables were turned into stews, and stale challah was made into Grandma's amazing Revanadas de Parida.  The process is similar to French Toast, but with a small twist.  We did not have sliced bread when I was young, so the challah would be sliced at home, and then used up by breaking it up in large pieces for the Revanadas.  It turns out that Revanadas de Parida was a dish made for new mothers to stimulate milk production.  There have been several variations through the ages, with the original recipe calling for frying the bread in olive oil.  However, I find olive oil a bit heavy for a sweet dish.  Also, some recipes call for topping it with honey, but again, my memory is of a sugar topping.

Ingredients

Stale challah, in large pieces

2 or 3 eggs, beaten

Hot milk

Sugar

Preparation

Place the large pieces of stale challah in the hot milk to soak.  Then, take each milk-soaked piece of bread and dunk it into the beaten egg and fry in oil or butter in a heavy skillet.  Serve with sprinkled sugar, and prepare to be enthralled.