Torrijas

Hey pixels!! Next week is Easter. For Easter I am baking a cheesecake (recipe next Saturday) but today I wanted to eat another Easter dessert. Torrijas are amazing. Similar to a french toast but even better. Actually torrijas are not a tradition in my town but I love them. I use to eat them at college because they were our dessert every Saturday at the beginning of Spring, until the Easter holidays.

torrijas

I haven’t eaten torrijas for years. I want to eat them again, so I looked for the recipe and I found out that it was easier than I thought.

torrijas 2

Remember: buy the bread the day before you’re cooking. It’s important that the bread is a bit stale.

Ingredients (9 units):

  • 1 bread loaf (with tight crumb, no baguettes here) bought the day before and let go stale
  • 2 cups whole milk
  • 1 1/2 tbsp sugar (or honey if you prefer)
  • 2 sticks cinnamon
  • 2 large eggs
  • Sunflower oil or other insipid oil for frying
  • Sugar and cinnamon for sprinkling

Directions:

Cut the bread into 2.5cm slightly diagonal slices. Arrange them on a shallow dish that can hold the milk.

Put all the milk in a saucepan with the sugar and the cinnamon stick, bring to a boil. Turn off the heat the moment it starts to boil and leave to infuse for 5-10′.

Discard the cinnamon, then pour the milk on the bread and let soak. Bread should be wet but not broken.

Beat the eggs in a plate large enough to hold at least one torrija.

Heat the oil to medium in a frying pan that can hold a couple of torrijas at the same time. With a large spatula (the bread will be overly soft), carefully transfer the soaked slices one by one into the egg and turn them to coat. Then dip the slices into the hot oil.

Fry for 3-4′ on each side, until brown.

Take out to a dish lined with a paper towel and thoroughly sprinkle with sugar and cinnamon. Try not to pile them up while warm. Enjoy warm or cold.

Do you make traditional Easter recipes, my happy pixels? Do you have a special recipe? Please, let us know in the comments below.

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