Based on the same principle as French toast, but a lot more sophisticated, and even containing a bit of port, these are often prepared for special occasions.
2 cups full-cream milk
6 eggs, lightly beaten
2 tsp vanilla essence
1 Tbsp ground cinnamon
8 slices day-old bread
1 cinnamon stick
2 long strips orange rind
4 Tbsp castor sugar
⅔ cup water
6 Tbsp ruby port
Butter for frying
Sugar and cinnamon for dusting
1. In a large bowl, whisk the milk, eggs, vanilla essence and ground cinnamon together. Pour into a large, shallow pan and place the bread slices in the mixture. Let sit for 30 minutes and then turn the bread slices. Let sit for another 30 minutes.
2. Place the cinnamon stick, orange rind, castor sugar and water in a small saucepan. Stir the mixture to dissolve the sugar and then bring to the boil. Add the port. Boil until the sauce has a slightly thickened, syrupy consistency. Remove from the heat.
3. Heat some butter in a non-stick pan. Remove the bread slices from the milk mixture and fry until golden on both sides, turning once. Add more butter to the pan, as needed.
4. Serve right away with a dusting of sugar and cinnamon and the port wine syrup drizzled over the top.
Serves 4