Steps
- Bring 300ml of whole milk and 1 cinnamon stick to a boil. Remove from the heat, steep for 30 minutes, and remove the cinnamon.
- Simmer 400g of chopped panela, 1 liter of water, ½ teaspoon of ground cinnamon, 5 black peppercorns, ¼ teaspoon of ground ginger, and ¼ teaspoon of ground nutmeg over low heat for 10-15 minutes, or until syrupy. Strain and cool slightly.
- Cut 600g of stale egg brioche into ¾in / 2cm slices. Separate 2 large eggs. Whip the whites, then fold in the yolks and 2 tablespoons of all-purpose flour.
- Heat 1in / 2.5cm of vegetable oil in a skillet over medium heat to 340°F / 170°C. Quickly dip the bread in the milk, then in the egg mixture.
- Fry in batches, turning until both sides are deeply golden. Drain and spoon the panela syrup over the bread.