Mexican-Style French Toast
|Sugar||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Coconut||1 , drained, shelled, pared, and shredded|
|Egg bread||1 1⁄2 Pound, sliced (1 Loaf)|
|Lard||1 Cup (16 tbs)|
|Sugar||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
|Chopped blanched almonds/Pine nuts||1⁄4 Cup (4 tbs)|
Dissolve 1 cup sugar in 1/2 cup water in a saucepan over medium heat.
Bring to boiling; boil 3 minutes.
Add shredded coconut; let it cook until the moisture is absorbed and coconut is dry (about 15 minutes).
Remove from heat and cool slightly.
Put the coconut paste between each two slices of egg bread.
Beat eggs with flour; dip both sides of sandwiches in egg and fry in lard in a skillet (about 1 minute on each side).
Drain them on absorbent paper.
Make a syrup by heating 3 cups sugar, cinnamon, and 1 cup water to boiling in a large skillet; boil 5 minutes.
Add browned sandwiches and simmer several minutes; turn once.
Arrange desserts on a serving dish, garnish with raisins and almonds, and strain the syrup over all.