Sobao Pasiego French Toast

Name: Sobao Pasiego French Toast
Total time: 2400 s
Yield: 2 servings
Ingredients: 2 sobaos pasiegos (Spanish sponge cakes; substitute with pound cake if unavailable); 2 cups milk (about 500 ml; enough for two batches); 1 cinnamon stick; Peel of 1 lemon; Peel of 1 orange; 1/4 cup sugar (about 50 grams, for 2 cups of milk); Ginger, to taste

Luis @cook_12013268

Sobao Pasiego French Toast

Luis @cook_12013268

Saved

Ingredients

30 minutes + 10 minutes

2 servings

2sobaos pasiegos (Spanish sponge cakes; substitute with pound cake if unavailable)
2 cupsmilk (about 500 ml; enough for two batches)
1cinnamon stick
Peel of 1 lemon
Peel of 1 orange
1/4 cupsugar (about 50 grams, for 2 cups of milk)
Ginger, to taste

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Steps

30 minutes + 10 minutes

1

One or two days before making the dish, remove the sobaos from their packaging and leave them in the refrigerator to dry out and harden.
2

Infuse the milk with the sugar, cinnamon stick, orange and lemon peels, and ginger. To infuse, heat gently over low heat without letting it boil. Keep it on the heat for 30 minutes, then let it cool.
3

Cut each sobao in half and gently soak them in the cooled infused milk. Occasionally spoon some milk over the top to ensure they are evenly soaked.
4

Heat butter in a skillet and fry the sobaos carefully so they don't break apart.
5

Plate the French toast, add a little of the infused milk, and sprinkle sugar on top.
6

Caramelize the sugar on top with a kitchen torch.