Revanades de Parida

[caption id="" align="alignright" width="300"] Image via Wikipedia[/caption]

This was Grandma's version of French Toast.  Since she was Turkish, it might better be called Turkish Toast, or better yet, bread pudding.  But she called it Revanadas de Parida.  As food was precious, I was reminded repeatedly that throwing out bread was a sin, so the practice at home was to save all leftover bread until we could make Revanades de Parida.  At the time, we didn't have sliced bread.  Our bread was purchased whole, and when we had enough stale bread, Grandma went to work.  The process is basically the same as for French Toast, except for a few variations.

Ingredients

Stale bread, preferably white or challah

Eggs, beaten

Hot milk

Sugar

Preparation

Break up the stale bread in large chunks and soak in the hot milk until thoroughly imbibed.  Then carefully lift the soaked bread and dunk on all sides into the beaten egg, and fry to a golden brown in oil or butter in a heavy skillet.  Sprinkle sugar over the toast and be prepared to be amazed!