Torrada de leite

Essa receita é de minha tataravó, que era fazendeira.
Acredito que, pelas dificuldades da época e por ser numa fazenda bem distante da cidade, deviam utilizar o leite para amolecer o pão dormido de alguns dias.
Quem me passou esta receita foi minha prima Ninha, dona do Restaurante Mignon, em Salvador.
Tia E.

 

 

Vai precisar de…
1 pão francês (ou cassetinho, como dizemos na Bahia)
Um pouco de leite
Manteiga

Vamos começar!
Pré-aqueça o forno a 230ºC e derrame o leite em uma vasilha. Corte o pão em fatias grossas de aproximadamente 3cm. Unte uma assadeira com bastante manteiga. Molhe no leite e passe manteiga nos dois lados do pão e arrume-os na assadeira.

Coloque a assadeira no forno já quente. Espere dourar de um lado e vire. As torradas não devem ficar duras, o ideal é que elas fiquem macias e douradas dos dois lados.

Prepare um suco para acompanhar e bom apetite ;-)

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