Cava has always been a celebration drink in Spain, but with prices being so affordable these days I thought I could make a sangria with it. The result is so refreshing, fruity and sharp.
We found that we could pile the crumb topping high on this cake—just like they do in Jersey—by paying special attention to the types of flour and sugar we used in each layer.
Thin and crisp with a cinnamon-sugar sprinkle, these are a cross between Cinnamon Toast Crunch cereal and supermarket graham crackers. Unlike store-bought ones, these are a hundred percent whole grain.
I call this "Challah French Toast à la Peter Pan" after the restaurant where I first had it as a child.