Torrijas
Ingredients
- 1 stale baguette or dense white loaf, sliced thick
- 500 ml milk
- peel of 1 orange or lemon
- 1 cinnamon stick
- 80 g sugar
- 2-3 eggs, beaten
- olive oil, for frying
- cinnamon sugar or honey, to finish
Spain's version of French toast, torrijas are a Holy Week (Semana Santa) tradition made from thick slices of stale bread — ideally a dense baguette or brioche — soaked thoroughly in milk infused with cinnamon and citrus, then dipped in egg and fried in olive oil. Unlike American French toast, torrijas are traditionally served cold, dusted with cinnamon sugar or drizzled with honey.
Method
Heat the milk with the citrus peel, cinnamon stick and sugar until just below a boil; let cool and infuse, then strain.
Soak the bread slices in the sweetened milk until saturated but still holding together, a few minutes per side.
Dip each soaked slice in beaten egg.
Fry in olive oil over medium heat until golden on both sides.
Drain on paper towels.
Dust with cinnamon sugar or drizzle with honey; traditionally served cold or at room temperature.
