Yield: 8 servings

• 1/2 cup milk
• 2 eggs, well beaten
• 1 tbspoon grated lemon or orange peel
• 6 to 8 slices (1 inch thick) Passover sponge cake
• Unsalted butter or maaargerine
• Cinnamon
• Sugar

In a large shallow bowl, combine the milk, eggs and lemon peel and beat well. Soak the sponge cake slices in the milk mixture. In a skillet, heat the butter. Fry the cake on both sides until brown. Sprinkle with cinnamon and sugar.

NOTE: I always bake a few extra sponge cakes for Passover Seders. The next morning I use them for this delicious breakfast or brunch dish.