Easter Torrijas
• 1 baguette or French bread (old or dark bun)
• 500 ml milk
• 4 eggs
• 100 g sugar
• Lemon zest (optional)
• Cinnamon (optional)
• Oil for frying
• Honey or maple syrup for topping
• Powdered sugar for sprinkling (optional)
Making:
• 1. Cut the baguette or French bread into pieces about 2 cm thick. You can also cut off the edges of the bread if they are too hard.
• 2. In a saucepan, heat the milk together with the sugar and lemon zest (if using) over medium heat until the sugar dissolves. Do not bring the milk to a boil.
• 3. In a deep bowl, scramble the eggs.
• 4. Dip the bread pieces into the warm milk for a few seconds, until they are completely soaked.
• 5. Then coat the bread pieces in the beaten eggs.
• 6. In a large skillet or deep saucepan, heat the oil. Make sure the oil is deep enough to cover the bread pieces.
• 7. Fry the soaked bread pieces until golden brown on both sides. You can fry several pieces at once, but be careful not to overload the pan.
• 8. After frying, set the bread pieces aside on a paper towel to drain the excess oil.
• 9. Once all the pieces are fried, you can sprinkle them with cinnamon and powdered sugar (if using).
• 10. Finally, pour honey or maple syrup over the Torrijas before serving.
Traditionally Torrijas they are served cold, but you can also serve them warm.
Enjoy!
