Poor Knights Of Windsor Recipe
Ingredients
| 8 slices French bread, cut about 1/4 inch thick | ||
| 2 whole eggs or 4 yolks | ||
| 1/4 cup sweet sherry | ||
| Milk | 1/2 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| Butter or vegetable oil for frying | ||
| Sugar | 2 Tablespoon (For the cinnamon sugar:) | |
| Ground cinnamon | 2 Teaspoon (For the cinnamon sugar:) | |
Directions
No one seems to know how these little bread fritters got their curious English name.
The original French recipe which came to England in the days of Agincourt was called Pain Perdu or Lost Bread and it is an excellent way to use up left over French or English bread, dinner rolls or brioches.
Remove the crusts from the bread and lay in a shallow dish.
Beat together the eggs, sherry, milk and sugar.
Clarify the butter by heating it in a saucepan until it stops bubbling.
Remove from heat, allow to settle and strain it slowly through a fine strainer into the frying pan, leaving behind the sediment.
This will stop the butter from browning too quickly.
Alternatively, use vegetable oil, which does not need clarifying.
Reheat the fat until a piece of dry bread crisps quickly.
Pour the egg mixture over the bread, leave a moment and turn over.
Lift each slice out on a fish sheer, allow surplus liquid to drip back into the dish, and slide bread into hot fat.
Fry until golden underneath, turn and fry other side.
Drain on paper towels.
Mix together the sugar and cinnamon, sprinkle thickly on each fritter and serve at once.
Children may prefer warm jam or honey.
The original French recipe which came to England in the days of Agincourt was called Pain Perdu or Lost Bread and it is an excellent way to use up left over French or English bread, dinner rolls or brioches.
Remove the crusts from the bread and lay in a shallow dish.
Beat together the eggs, sherry, milk and sugar.
Clarify the butter by heating it in a saucepan until it stops bubbling.
Remove from heat, allow to settle and strain it slowly through a fine strainer into the frying pan, leaving behind the sediment.
This will stop the butter from browning too quickly.
Alternatively, use vegetable oil, which does not need clarifying.
Reheat the fat until a piece of dry bread crisps quickly.
Pour the egg mixture over the bread, leave a moment and turn over.
Lift each slice out on a fish sheer, allow surplus liquid to drip back into the dish, and slide bread into hot fat.
Fry until golden underneath, turn and fry other side.
Drain on paper towels.
Mix together the sugar and cinnamon, sprinkle thickly on each fritter and serve at once.
Children may prefer warm jam or honey.
Chef
