Torrejas with fig sauce
4 slices day-old French bread (1/2 -3/4 inch slices)
½ cup cream
½ cup milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (separate into 2 half teaspoons)
¼ cup white sugar
Oil for frying
Heat about ¼-½ cup oil in a deep skillet to 350 degrees Fahrenheit (depending on the size of your skillet).
Whisk together the eggs until homogeneous. Combine the cream, milk, vanilla extract and ½ teaspoon cinnamon in a bowl. Whisk together.
Fig Sauce for Torrejas:
1 cup dry red wine
3 tablespoons sugar
1 tablespoon vanilla extract
1 tablespoon red wine vinegar
3 tablespoons fig marmalade
Reduce the wine, sugar, vanilla and vinegar by ½ over medium heat. Add in the fig marmalade and stir well. Heat through.
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