Desserts
Torrijas (Spanish French toast)
The Easter treat from Spain: thick slices of bread soaked in sweet cinnamon milk, fried and coated in sugar.
- 30 min15 prep · 15 cook
- EasyDifficulty
- 600 kcalper serving
Ingredients
4 servings
- thick day-old bread8 slices
- Whole milk500 ml
- Sugar80 g
- Cinnamon stick1
- Lemon peel1
- Eggs2
- Olive oil250 ml
- Sugar, for coating4 tbsp
- Ground cinnamon1 tsp
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Steps
- 1
Heat the milk with the sugar, cinnamon stick and lemon peel. When it boils, turn off the heat and let it infuse and cool.
- 2
Lay the bread in a dish, pour over the strained milk and leave it to soak, turning once.
- 3
Heat the oil in a frying pan. Mix the sugar and ground cinnamon on a plate.
- 4
Dip each slice in beaten egg and fry until golden on both sides.
- 5
Drain on kitchen paper and, while still warm, coat in the cinnamon sugar.
- 6
Serve warm or cold.
Tips and questions
- What bread is best?
- Day-old bread with a tight crumb, such as special torrija bread or a firm baguette; fresh bread falls apart when soaked.
- Can I make them without frying?
- Yes: bake them at 200 °C on a lined, lightly oiled tray for about 10 minutes per side. They are lighter but less crisp.
- How long do they keep?
- Up to 3 days in the fridge, covered. Many people prefer them cold, or drizzled with a little warm honey syrup.
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