Traditional torrijas are one of the most typical sweets of Lent and Easter, and although there are some pastry shops where we can buy them throughout the year, there is nothing like preparing them at home.
- 1 loaf of bread from the day before or bread for torrijas (
- 1/2 liter of milk
- 2 cinnamon sticks
- the skin of 1 lemon
- 1 teaspoon vanilla sugar
- 1 spoon of sugar
- 1/2 glass of olive oil
- 3 spoonfuls of sugar
- 1 teaspoon ground cinnamon
Heat the milk with the lemon peel and the cinnamon sticks.
Cook over low heat for about 5 minutes. Transfer to a large bowl and let cool.
Cut the bread into 2 cm thick slices and put them in a baking dish so that they all fit. With the help of a ladle, soak the slices of bread with the milk that is still hot and let it rest for 10 minutes so that the milk is well impregnated in the bread.
In a bowl beat the eggs. Prepare a plate with flour and another with absorbent paper.
In a deep plate, mix the three tablespoons of sugar with 1 teaspoon of cinnamon.
Heat the oil in a Nordik pan.
Pass the slices of bread through the egg and fry them for a minute on each side until they are golden brown and have a nice color.
We pass them to the plate with absorbent paper and then with sugar and cinnamon.
Photography and recipe by Loleta .