Torrijas are one of the most typical sweets of the season of Lent and Easter. They are very popular throughout Spain and we can find them coated in honey or sugar.
These today are a quick version of the torrijas and lighter since instead of smearing them in sugar we will just sprinkle them on top, so they will be lighter. Their subtle orange flavor makes them delicious and although I have used blood oranges, you can use regular oranges and they will be just as delicious.
- 1 loaf of bread
- 250 ml of milk
- 200 ml of liquid cream
- 1 teaspoon ground cinnamon
- The skin of a blood orange
- The juice of one blood orange
- 2 eggs
- 60 grams of sugar
- 100 ml of sunflower oil
- 100ml olive oil
- 2 tablespoons of sugar
- ½ teaspoon of a mixture of cinnamon, cloves, ginger and allspice powder (this mixture is called All Spice and is a British one. It is widely used in baking and gives a perfect touch to French toast)
- Grate the skin of the orange (if we have a crusher, crush the skin together with the sugar). Add the well-beaten eggs, milk, orange juice, cream and cinnamon powder. Reserve.
- If we cannot crush the orange peel, we will put in the I saucepan Efficient orange peel, sugar, milk, orange juice, cream and cinnamon powder. Bring to a boil and let cool completely. Then add the well beaten eggs and mix.
- Cut the loaf of bread into slices of about 2 cm.
- In the oven plate Efficient, place the slices of cut bread. Top with the milk and egg mixture. After a few minutes, turn them over.
- Heat the oil in the skillet Efficient Plus 22 cm. When the oil is very hot, put 4 torrijas inside. Let fry for a couple of minutes and turn them over. Let fry until lightly golden.
- Transfer to a plate covered with absorbent paper to absorb excess oil.
- Serve sprinkled with a little sugar mixed with the spices.
Photos and recipe by Loleta .