Churro-Style Bread Edges

Name: Churro-Style Bread Edges
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: Enough edges of sandwich bread or white bread; 2 cups milk (about 500 ml); Cinnamon to taste; 1 small lemon (zest of the peel); 3/4 cup sugar (about 150 grams); 2 eggs

Samantha Leal @hasamtan

Playa del Carmen, Quintana Roo.

When I made tuna casserole, I had a lot of bread edges left over. While searching online, I found this recipe, tried it, and loved it, so I wanted to share it with you.

Samantha Leal @hasamtan

Playa del Carmen, Quintana Roo.

When I made tuna casserole, I had a lot of bread edges left over. While searching online, I found this recipe, tried it, and loved it, so I wanted to share it with you.

Saved

Ingredients

30 minutes

8 servings

Enough edges of sandwich bread or white bread
2 cupsmilk (about 500 ml)
Cinnamon to taste
1small lemon (zest of the peel)
3/4 cupsugar (about 150 grams)
2eggs

Saved

Steps

30 minutes

1

In a small pot, heat the milk with the lemon zest, cinnamon (save a little to sprinkle at the end), and sugar. Let it simmer over medium heat for 5 minutes. Turn off the heat and let it cool slightly.
2

Soak the bread slices in the milk mixture, then dip them in beaten egg.
3

Fry in oil until golden brown on both sides.
4

Sprinkle with sugar and cinnamon (optional, to taste). I served it with some scoops of ice cream, but you can accompany it with sweetened condensed milk, jams, or whatever you like.