Spanish french toasts :: Torrijas
Thinking it twice, I don't remember myself painting eggs for Easter (Spaniards, have you ever done it before? ). What I do remember is anxiously being awaiting for Torrijas.
Torrijas is the Spanish name for French toasts that we start eating when Easter approaches.
There are quite a few recipes out of here but I'm going to share with you my mother's. Hope you like it!
Ingredients (10 units)
- 1 baguette
- 250 ml of milk
- 1 Egg
- 15 ml of cinnamon or 1 stick
- 200 ml of olive oil
- Sugar
- Lemon zest
Elaboration
When choosing the type of bread I suggest going to the typical baguette. Cut it into slices of 3 cm more or less and put them aside.
Now, pour milk in a pot together with the cinnamon, sugar and lemon skin, and bring it to boil. Once it does boil, turn off the stove and remove the lemon and the cinnamon stick. Let it cool down.
It is time to soak the bread slices into the milk! Display the bread in a font and empty the milk. To make sure the slices of bread are properly soaked, leave them for a couple of minutes and, after, flip over and leave them for one minute more.
Meanwhile, beat the egg.
We are almost done! Now, grab a pan and heat the olive oil. Take one soaked slice of bread, dip in the egg and fry it right away. Leave it there until you get a golden / brown color as the pictures shows and then, put it aside in a paper towel to get rid off the oil excess. Repeat the process with the bread left (It might be a little bit boring but the result is worth ;-)
Finally, while the torrija is still warm, spread some sugar on it and let it melt. You will be adding the sweet touch to the milky bread!
And, DONE ! Now, sit down and enjoy the Spanish Easter dessert.
