Fatias do Bispo (Bishop's Sices)

Ingredients:
- Bread (a white baguette will do nicely);
- Eggs;
- Sugar;
- Lemon peel;
- Cinnamon;
- Water;
- Milk and Port Wine (optional).

1. Cut the bread in thick slices the day before so that it can dry a bit.

2. On the day, start by boiling some water with sugar and lemon peels. You will want quite a bit of water; I boiled probably around 3 litres and added around 200-300g of sugar to it or even more. It will be ready when it runs smoothly from your spoon [Can somebody else help me explain better how the texture looks like :) ?].

3. In the meantime, soak the bread slices in an egg mix (traditionally only the yolks would be used; I use the whole egg and usually add some Port wine in it; some people also add some milk). Turn the slices around and let them soak for a few minutes.

4. Allow the bread slices to boil in the sugary water, turning them around every now and then. 5 minutes overall should be enough.

5. Put them in a bowl and sprinkle them with cinnamon (you will want a considerably bigger bowl than the one in the big photo).

6. When all the slices have been cooked, pour the remaining water over them into the bowl until the slices are covered (so try to plan for this extra bit of water in the beginning).

7. These are better when eaten chilled. Once again, enjoy :)

Soufflé

Here is a very simple recipe that you can do to use stale/hard bread and other left-overs. There are no fixed amounts of ingredients and you can change their proprotions based on your preferences.

- Ingredients: bread (preferably dry/hard), milk, eggs, fish or something else to put in the soufflé, seasonings (salt, pepper, lemon juice, etc.)

1. Soak smaller pieces of bread with milk until they are all wet (make sure not to put too much milk; do it progressively and don't add any more if you see there is milk in the bottom that is not being absorved anymore).
2. Then add your 'main ingredient', such as some loosely shredded fish (no fishbones) or chicken or some other leftover you may have at home (you can even add more than one). If you opt for fish (I used some tuna cans), some lemon juice might be goo on i; add the juice to the fish before you mix it with the bread. Add any other seasoning to taste.
3. Break a few eggs and separate the whites from the yolks (for a bowl like mine which was good for about 6 persons you should use 4-6 eggs but this can be left partially to your consideration but the more whites you have the fluffier it will be). Mix the yolks with the bread mix.
4. Wisk the whites aside right before you plan to put everything in the oven and fold them into the rest.
5. Put everything into a pyrex container greased with butter and leave it in a 180º/200ºC oven for about 30-40 min.

Since soufflés tend to be a bit dry, I would suggest some nice salad on the side.
Enjoy it :P