A torrija is basically the Spanish version of French toast. Made and sold over the Easter period every year, these sweet treats make a great breakfast or afternoon snack served with a large café con leche. Some people add sweet Málaga wine or Moscatel to the milk infusion, but I prefer them simple so you can really taste the fragrant orange and lemon zest in the finished product.
- A loaf of 1 day-old bread
- 1 litre of milk
- 4 eggs
- 1 cup of sugar + extra for dusting
- 1 cinnamon stick
- Cinnamon powder
- Zest of 1 orange
- Zest of 1 lemon
- Olive oil for frying
- Warm the milk, without letting it boil, with the orange and lemon zest, cinnamon stick and sugar until the sugar dissolves and the flavors have been infused. Set aside to cool.
- If necessary, slice your bread into approx. 1.5cm thick slices.
- Whisk the eggs until light and fluffy.
- Soak each slice of bread in the milk infusion and then dip into the egg mixture before frying them in hot olive oil until golden brown on each side.
- Lay your torrijas on kitchen paper to soak up the excess oil and then dust in a mixture of powdered cinnamon and sugar.
- Your torrijas are ready!
Let us know if you try giving these a go this Easter weekend.