Fausto Zamora-CIEE Alcalá: "torrijas" (Eastern dessert)
You should definitely try torrijas at Easter. They are eaten all over Spain and consist of slices of bread soaked in milk, sugar and egg, fried in olive oil. According to what they are dipped in, and the way they are presented, there are other, delicious varieties: with wine, syrup, honey or sprinkled with sugar and cinnamon.
- Olive oil
- Slices of bread for 'torrijas'
Cut a large loaf of bread for 'torrijas' in fairly thick slices (you can also use special ready sliced bread). Mix the milk, the cinnamon and sugar in a deep bowl. Beat the eggs in a separate dish. Dip the slices of bread in the sugared milk and eggs and fry in a pan with boiling oil until golden brown. You have to fry the mixture of bread, milk and egg with medium heat. It has to be fry outside and inside, but don’t has to be crunchy. Then drain well.
Place the 'torrijas' on a serving dish and pour honey and cinnamon over them. It is also traditional to add the sugared milk to the serving dish so that the 'torrijas' soak it up and become more spongy.
Some people finish their torrijas after frying with just sprinkling them with sugar as I said, but .I like to make a syrup and bathe our torrijas in it, to make them juicer.
The syrup is made with water, sugar and lemon juice and one stick of cinnamon.
Boil the water with sugar, juice from a lemon, and one lemon skin.
Add the cinnamon stick if you like.