8 egg yolks
3 cups of sugar (540 g)
3/4 cup of milk (180 ml)
1/2 cup of white port wine (120 ml)
4 1/2 cups of water (1.1 liters)
12 slices of bread form without shell, aged (240 g)
1/2 teaspoon of ground cinnamon (to sprinkle)
8 egg yolks
3 cups of sugar (540 g)
3/4 cup of milk (180 ml)
1/2 cup of white port wine (120 ml)
4 1/2 cups of water (1.1 liters)
12 slices of bread form without shell, aged (240 g)
1/2 teaspoon of ground cinnamon (to sprinkle)
In a medium saucepan, combine the egg yolks, 1/2 cup of sugar (90 g) and milk, cook over low heat, stirring constantly with a wooden spoon in circular motions until the mixture reaches the consistency of a smooth custard (approximately 3 minutes)
Remove from heat and reserve
In another medium saucepan, combine the remaining sugar, port wine, and water, stir with a wooden spoon
Bring to a boil and let simmer for about 20 minutes or until you get a thin syrup
Remove from heat and let cool
Dip each slice of bread into the warm syrup, allowing excess to drip off
Next, dip the slices into the reserved custard and place in a large dish
Sprinkle with cinnamon and serve
238 calories per serving
