Torrijas for Easter - Spain's Sweet "French" Toast
Easter season in Spain is no joke. Holy Week is spectacular, with traditional processions filling the streets and religious artwork and other displays seemingly on every corner. Another, less solemn tradition: torrijas. Slices of stale bread are soaked in milk (or sweet wine, depending where you are), dipped in egg, fried in olive oil, and sprinkled with sugar or drizzled with honey. Though found year-round, torrijas are a MUST at Easter. Who are we to argue with tradition? Bring on the torrijas!
Better than French toast! For a grown-up version drizzle them with sweet wine or replace some of the milk with wine to soak the bread. (This is a basic version, adapted from a blog about the Camino de Santiago.)
Cut the bread into 1 inch slices and arrange them in a shallow dish with room to also hold the milk. For the most creamy result cut the bread the night before to let each slice fully dry out before soaking.
Put the milk in a saucepan with the sugar and cinnamon stick and bring to a boil. Turn the heat off the moment it starts to boil and leave to infuse for 5 minutes. Stir occasionally.
Remove the cinnamon and pour the milk mixture on the bread and let soak for one hour. Check on the mixture to ensure it is fully soaked in, if necessary add more milk.
Beat the eggs in a bowl large enough to hold at least one slice of bread.
Heat the oil to medium in a large frying pan so you can fry several torrijas at the one time. With a large spatula carefully transfer the soaked slices one by one into the egg to coat both sides, then carefully place the slices into the hot oil.
Fry for 3-4 of minutes on each side, until brown.
Remove the torrijas and place on a dish lined with a paper towel and thoroughly sprinkle with sugar and cinnamon. (Or drizzle with honey or sweet sherry if desired.) Do not pile them on top of each other while they’re warm.
