This delicious dessert -- a recipe from Moorish Spain -- is prepared in much the same way as French toast, except it is soaked in a saffron (azafran in Spanish) syrup.

Martha Stewart Living, February 2003


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Bring sugar and the water to a boil in a medium saucepan over medium-high heat, stirring to dissolve. Stir in saffron, and cook 5 minutes. Set aside.

  • Combine cream and milk in a large bowl; add bread. Stir to coat, and let stand 5 minutes. Combine eggs and salt in a small bowl; beat lightly with a fork.

  • Melt butter in a large saute pan over medium heat. Working in batches, remove bread from cream, dip in egg, and cook in pan until golden on both sides, about 4 minutes total. Transfer to a plate.

  • Return bread to pan in batches; pour enough saffron syrup into pan to cover bread. Turn slices to coat evenly; cook until the syrup is slightly thickened and bread is heated through, about 5 minutes. Transfer to a serving platter. Sprinkle with almonds; garnish with mint.