Spanish Torrijas

The torrijas arise from the use of leftover hard bread from previous days. They are very simple to make, typically Spanish, and really tasty. In addition, they are in their own right the typical and easiest sweet to make for Easter.

INGREDIENTS :

• 1 loaf of stale bread (in some bakeries or spanish supermarkets they sell bread intended for making torrijas at this time. If they are not available, it is made with a wide loaf)
• 1 liter of milk (5 cups)
• 3 or 4 eggs
• 100 grams (3.5 oz)  sugar
• Cinnamon stick (1 or 2)
• Cinnamon powder
• 1 lemon peel
• Oil for frying

Using a very sharp knife, cut the loaf of bread into slices approximately one finger wide. It is convenient that the bread is hard but not dry since it would crumble. If you buy it at the bakery, ask them to cut it for you with the machine if they can make the required thickness. You keep it in a closed place and until the next day.

We will boil the milk with the cinnamon stick and the skin of the lemon without the white part since it is bitter (that is, the extracted skin must be translucent). You can add the sugar but in that case you will have to stir constantly so that it does not stick.

When the milk boils, turn off the heat and let it rest, removing the lemon and the cinnamon stick. At that time we are adding half the sugar tablespoon by tablespoon (50 grams is about 2 and a half tablespoons, more or less). Don't put all the sugar. This is important because the sweeter the mixture, the heavier and more cloying the French toast will be. Stir thoroughly and when the milk is still very hot so that it dissolves well.

When the milk is lukewarm or better cold, we take the slices of bread and submerge them in it in a deep dish or fountain so that the slice “makes a stand”. This is important so that it doesn't crumble but stay wet but not soggy to the point that it crumbles or even breaks when handled.

Once the slices are sufficiently soaked, pass them through the beaten egg on both sides and with the help of a spatula, place them in a pan with plenty of oil but not too hot so that it practically does not bubble. When we consider that the lower face is fried, we turn it over, taking care not to break the slice. In a matter of two or three minutes it should be ready, obtaining a golden color that is never too dark. We remove the excess oil with the help of kitchen paper and sprinkle with sugar and cinnamon powder.

A simple recipe that is impossible for everyone not to like.