Thick slices of stale bread soaked in eggy custard and fried golden, dusted with cinnamon sugar — the Dutch answer to French toast.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: flat plate
Garnishes: cinnamon sugar, powdered sugar
Accompaniments: stroop, fresh berries, whipped cream
Instructions
-
1
Whisk together eggs, milk, sugar, cinnamon, and salt in a shallow dish.
-
2
Soak bread slices in the mixture for 30 seconds per side — they should absorb but not fall apart.
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3
Melt butter in a skillet over medium heat.
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4
Fry soaked bread slices 2-3 min per side until golden brown and slightly crispy.
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5
Dust with cinnamon sugar and serve with stroop or syrup.
Did You Know?
The name wentelteefjes roughly translates to "turning little dogs" — nobody knows why, but the name has stuck for centuries.
Chef's Notes
Equipment Tips
- shallow dish
- skillet
- spatula
Garnishing
cinnamon sugar, powdered sugar
Accompaniments
stroop, fresh berries, whipped cream
The Story Behind Wentelteefjes
Wentelteefjes date back to medieval times when thrifty Dutch housewives transformed stale bread into a sweet treat. The dish appears in Dutch cookbooks from the 17th century and remains a childhood favorite across the Netherlands.
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