Soup of Dessert (Vienna Bread Custard Soup)

Ingredients

• Vienna bread rolls (panecillos de Viena)
• sugar
• cinnamon
• milk
• egg yolks

Instructions

1. Cut Vienna bread rolls into soup-sized pieces and arrange them in a deep serving dish. Sprinkle generously with sugar and cinnamon. Toast them lightly in the oven or under gentle heat until they begin to brown.
2. Heat the milk until steaming. Beat the egg yolks thoroughly until pale and well combined. Pour the hot milk over the bread pieces, then add the beaten egg yolks, stirring vigorously and continuously until the milk and eggs are completely blended and the mixture is smooth and hot throughout.