Recipe#6401

Title: Poor Knights - Heirloom Recipe From 1500's Britain

From Ron's Plaice in Blackpool:) Mar 1996.

      Yield: 4 servings
 
      4    Thick slices of bread
      2    Eggs beaten
    200 ml White wine [or milk]
    1/2 ts Cinnamon
  1 1/4 tb Sugar
           Oil for frying
           Confectioners sugar to serve
           Cinnamon to serve
 
  This dish originated during the middle ages in England and spread all
  over the world with many variations. Traditionalists should use
  bread, but stale cake is a good substitute. Red wine can be used
  instead of white. Substitute milk for wine and you have a more
  recognizable dish called, incorrectly, french toast.
  
  Bread: Cut off crusts and cut into quarters. Place in a deep dish.
  Mix eggs with wine, cinnamon, and sugar in a bowl. Pour, once mixed,
  over the bread and leave to soak for 3 minutes. Heat the oil [1/4
  inch deep]. Drain the bread and slide it into the hot oil {Watch your
  hands as it 'spits'}. Fry until golden brown on both sides Drain on
  absorbent kitchen paper. Sprinkle with confectioners sugar and ground
  cinnamon.