Description
Crispy Spanish toast, soaked in spiced milk and fried to golden perfection. A delightful Easter treat, warm or cold.
Ingredients
Units
Scale
- 1 loaf (1 loaf) bread loaf
- 4 cups (1 liter) whole milk
- 3 tbsp sugar
- 1 stick cinnamon
- 3-4 eggs (3-4 eggs)
- Sunflower oil
- Sugar and cinnamon
Instructions
- Cut the bread into 1 inch (2.5cm) slightly diagonal slices and arrange them on a shallow dish.
- In a saucepan, combine milk, sugar, and a cinnamon stick. Bring to a boil, then remove from heat and let infuse for 5 minutes.
- Discard the cinnamon stick and pour the milk over the bread; let soak for one hour.
- Beat the eggs in a large plate.
- Heat oil to medium heat in a large frying pan.
- Using a large spatula, carefully transfer the soaked bread slices, one by one, into the beaten egg, turning to coat both sides. Then, dip the slices into the hot oil.
- Fry for 3-4 minutes per side, until golden brown.
- Remove the torrijas and place them on a paper towel-lined dish. Sprinkle thoroughly with sugar and cinnamon. Serve warm or cold.
Notes
- Stale bread works best for torrijas; it absorbs the milk mixture more effectively.
- For a richer flavor, use a combination of whole milk and heavy cream in the milk mixture.
- To prevent the torrijas from becoming soggy, ensure the oil is hot enough before frying and don’t overcrowd the pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 2 slices
- Calories: 250
- Sugar: 15
- Sodium: 100
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 100