Torrijas

Ingredients

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For the milk

• 500 ml whole milk
• 1 cinnamon stick
• 1 strip of lemon peel
• 50 g sugar

For the torrijas

• 8 thick slices (2 to 3 cm) of day-old bread
• 2 eggs
• Mild olive oil or sunflower oil, for frying

For coating

• 60 g sugar
• 1 teaspoon ground cinnamon

Preparation

1. 01Infuse the milkHeat the milk with the cinnamon, lemon peel and sugar. When it starts to boil, remove from the heat, cover and let it infuse and cool for about 30 minutes. Strain it.
2. 02Prepare the breadCut the bread into thick slices, 2 to 3 cm. If it is very fresh, let it dry in the air for a while so it absorbs better without breaking.
3. 03SoakDip the slices in the lukewarm milk for a few seconds per side, until well soaked but whole. Place them on a rack to drain.
4. 04Coat in eggBeat the eggs in a shallow bowl and pass each slice through the egg, coating both sides well.
5. 05FryHeat plenty of oil over medium-high heat and fry the torrijas, without crowding, until golden on both sides.
6. 06DrainTransfer them to a plate lined with kitchen paper to remove excess oil.
7. 07Roll in cinnamon sugarMix the sugar with the cinnamon on a plate and roll the warm torrijas in the mixture. Serve warm or cold.

Variations

• Wine torrijas: soaked in sweet wine instead of milk.
• Baked torrijas: about 20 minutes at 200 °C, turning halfway, a lighter version.