1 French loaf (one day-old bread is best)
5ml grated lemon rind
oil for frying
1 stick cinnamon
50ml Port wine
Cut the bread into slices about 2 cm thick. Beat the eggs and place in a soup plate. Mix the milk amd lemon rind and pour into a seperate soup plate. Dip the bread slices into the milk and then the beaten egg. Fry in hot oil. Drain well.
To make the syrup, boil the sugar and water for 3 minutes. Dip each fried bread into the hot syrup and then place in a deep serving bowl. Add the cinnamon stick and Port wine to the remaining syrup, bring to the boil and pour over the slices of bread.
Sprinkle the bread with cinnamon and sugar after frying.
These tipsy slices can also be dipped in red wine. Recipe in my other blog