“Better than French Toast” Spanish Fried Bread with Honey

These Spanish fried breads with honey, known as tostadas de pan con miel, have a light crispy texture with a delicious interior, they’re easy to make, and done in just 30 minutes. Serve them as a dessert, like they do in Spain, or even for breakfast, next to some fried eggs for a sweet & savory treat.

To make this recipe, I used a crunchy baguette. Which is what’s traditionally used. However, you can use any type of bread you like. Though I do recommend using a bread with a hard shell. That way it won’t get mushy and break apart.

To make the infused milk, I used a combination of low-fat milk, sugar, cinnamon sticks, and lemon peels. You can use any type of milk you like, even a plant-based milk. As for the lemon peels, make sure to scrape off any of the white pith. As it adds a bitter flavor.

TIPS & TRICKS to Make this Recipe: You can serve these fried breads piping hot or even at room temperature. Just add in the honey when ready to serve. They will hold for up to 2 to 3 days in the fridge.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Spanish Fried Bread with Honey

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Spanish Fried Bread with Honey | Tostadas de Pan con Miel

Course Breakfast, Dessert

Cuisine Spanish

Prep Time 15 minutes

Cook Time 20 minutes

Servings 4

Calories 431 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 cup low fat milk 240 ml
• 1 tbsp granulated sugar 12 grams
• 1 cinnamon stick
• 4 lemon peels
• 2 large eggs
• 1 baguette
• 1/2 cup extra virgin olive oil 120 ml
• 2 tbsp honey
• dash sea salt
• fresh mint for garnish

Instructions

1. Add the milk into a saucepan, along with the sugar, cinnamon stick, lemon peels, and a dash of salt, heat with a high heat and whisk together, once it comes to a light boil, turn off the heat and let it infuse

2. In the meantime, slice the baguette into diagonal slices that are 3/4 inch (2 cm) thick, and crack the eggs into a shallow bowl, season with salt, and whisk together

3. After leaving the milk to infuse for 10 minutes, run it through a fine sieve and into a shallow bowl

4. Heat a large fry pan with a medium heat and add in the olive oil

5. While the oil is heating, coat the slices of baguette, first in the milk, about 5 to 6 flips, and then in the egg wash, about 3 to 4 flips

6. Once the oil is nice and hot, add in the coated slices of baguette, all in a single layer and evenly spaced out, cook in batches, fry for 2 to 3 minutes per side or until golden fried all around, then transfer into a dish with paper towels

7. To serve, transfer some of the fried slices of bread over a serving dish, drizzle with a kiss of honey, and garnish with fresh mint, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Fried Bread with Honey | Tostadas de Pan con Miel

Amount Per Serving

Calories 431 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 3g

Monounsaturated Fat 14g

Cholesterol 96mg32%

Sodium 446mg19%

Potassium 225mg6%

Carbohydrates 47g16%

Fiber 2g8%

Sugar 18g20%

Protein 11g22%

Vitamin A 256IU5%

Vitamin C 8mg10%

Calcium 172mg17%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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