Torrijas
Spain's Easter treat, torrijas transform stale bread into something custardy and golden, perfumed with cinnamon and lemon and drenched in warm syrup or honey. The secret is letting the bread soak long enough to go soft to the core.
Approximate, per 1 piece (~100g). Values vary by recipe and portion.
Ingredients
- ·1 loaf day-old rustic bread, cut into thick slices
- ·750 ml whole milk
- ·1 cinnamon stick
- ·Peel of 1 lemon
- ·100 g sugar, plus extra for coating
- ·3 eggs, beaten
- ·Olive oil, for frying
- ·2 tbsp ground cinnamon, for coating
- ·Honey, to finish (optional)
Method
- 1
Warm the milk with the cinnamon stick, lemon peel and sugar until steaming but not boiling, then let it infuse and cool slightly.
- 2
Lay the bread slices in a shallow dish and pour the warm infused milk over them, letting them soak for a few minutes each side until soft but not falling apart.
- 3
Lift the soaked slices carefully and let excess milk drip off.
- 4
Dip each slice in the beaten egg to coat all over.
- 5
Heat a generous layer of olive oil in a frying pan over medium-high heat and fry the slices until deep golden on both sides.
- 6
Drain on kitchen paper to remove excess oil.
- 7
Toss the hot torrijas in cinnamon sugar, or drizzle with warmed honey, and serve warm or at room temperature.