• leave the slices of bread dipped in horchata few hours.
• pass them for egg and fry.
  

 Presentation:

• To do a few " false custard ", using horchata, a bit of cornflour, a yolk, a teaspoon of sugar and all mixed good, to set it to cook until it(he,she) thickens the sufficient thing to have the aspect of authentic custard.
• Them covers serve with a bit of sugar glacé and a trickle of the previous illustrious preparation, not too much since in this recipe the important thing they are the French toasts, absolutely creamy.
  

Recipe created by Margarida. Link to the recipe in his(her,your) blog Acibechería