Torrijas

• 3 c. olive oil
• 2 c. dry Spanish wine
• 3 large eggs
• 18 slice crusty Spanish bread (or substitute a baguette)
• 1/4 c. sugar
• 2 tsp. ground cinnamon
• Mosto (see Tips & Techniques)

1. Heat the olive oil in a large heavy pot over medium-high heat until it reaches 365 degrees F.
2. Meanwhile, pour the wine into a large shallow bowl, add the bread, and let soak briefly, until evenly moistened.
3. In another shallow bowl, beat the eggs until well mixed.
4. Working in batches, remove the bread from the wine, draining well, add to the eggs, and turn to coat on both sides, then add to the hot oil, and cook for until golden brown, about 1 minute per side.
5. Drain on paper towels, then sprinkle with the cinnamon sugar, drizzle with mosto, and serve.

olive oil, spanish wine, eggs, crusty, sugar, ground cinnamon, mosto

Taken from www.delish.com/recipefinder/torrijas-recipe (may not work)