FRIED BREAD WITH SYRUP
(8 servings)

1 loaf egg bread, preferably a day old
2 cups warm milk
3 tablespoons sugar
3 eggs
Oil

SYRUP

1/2 cup sugar
2 cups water
1 cinnamon stick
1 star anise
1 cup white wine

Cut the bread in 3/4-inch slices. Arrange in a deep bowl. Combine the warm milk and sugar and pour over the bread. Soak for 20 minutes.

Beat the eggs lightly as for an omelet. With a slotted spoon, remove each bread slice from the milk mixture, dip in the beaten eggs, and fry in hot oil until golden. Drain on brown paper. Arrange the fried bread slices on a large serving platter and pour the hot syrup over them.

To make the syrup, cook the sugar with the water, cinnamon, and anise for about 8 minutes. Stir in the wine and cook for 5 minutes more. Remove from the heat and cool slightly.

Note: For the egg bread, you can use the recipe for Dead Man's Bread. Instead of making balls, fill loaf pans about two-thirds full with the dough, let rise for 1-1/2 hours, then bake for about 40 minutes until the bottoms sound hollow when tapped.

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