Spanish Week – #7: Torrijas

Torrijas is Spain’s answer to French toast. The Spanish love to eat it for breakfast (especially around Easter time) and so do I. It’s incredibly easy to make and is perfect for using up old stale bread. The bread I used was like a breeze block but after many exclamations of “this won’t work” – it proved me wrong and worked perfectly. There was nobody more amazed than me! I savoured every delicious mouthful. It was the perfect way to end my week long consumption of Spanish food, of which I do hope you’ve enjoyed!

2 slices stale bread
1/2 cup milk
1 egg
1/2 tablespoon caster sugar
1 tablespoon vegetable oil
ground cinnamon

Beat together the milk, eggs and sugar in a bowl. Dip the bread slices into the bowl and leave for 30 seconds for it to soak up the mixture. Heat a frying pan with the oil over a moderate heat, when hot, take each slice of bread, shake off the excess egg then fry gently for 2-3 minutes per side until golden brown. Serve immediately!

Sprinkle the torrijas with plenty of cinnamon then drizzle over some honey.

You can also add a couple of tablespoons of dessert wine or sweet sherry to the egg mix to make the torrijas even more special.

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