Torrijas

This is a traditional Spanish Easter dessert, well the truth is you can eat it whenever you want. I remember my grandma used to make a big bowl of them before Easter and we took  one when we wanted.

As many  of the biggest meals of the Spanish cuisine, the Torrijas are made from leftovers and with basic ingredients.

There are many variations in different countries. In the US we can find the “French Toast” as the most similar dish.

Ingredients for 8-10 people:

-Bread from the day before (in Spain we use “barra”, a bread thicker than “baguette”).

-1/4L.(8.50 Fl.Oz.) Milk.

-2 Eggs.

-1 Orange (or Lemon).

-1 Cinnamon Stick.

-Sugar.

-Ground Cinnamon.

-Spanish Olive Oil.

The first step will be to scent the milk. For that, pour the milk in a pot, add a piece of orange peel (try to remove as much of the orange white part as possible because it could make the milk bitter), the cinnamon stick and cook it medium heat till boiling. Turn off the stove and let it cool.

Cut the bread in slices over 1 In. on the diagonal and soak in the scented cold milk, turn them upside down and let them get soaked but not drippy. Meanwhile beat the eggs, put EVOO in a pan and prepare a plate with a paper towel.

When the oil is hot, take the slices out of the milk bowl (drain the milk if it is dripping) and place them in the egg bowl, coat them with the egg and fry them in the pan till they are brown on both sides. Take them out of the pan and put them in a plate with paper towel to remove the excessive oil.

Mix some sugar and ground cinnamon and coat the Torrijas with this mix.

Let them get cool and READY TO EAT!!

Another kind of bread...