- Milk 250ml whole or semi-skimmed • 49 kcal
- Peel of lemon 1/2, in one large piece
- cinnamon stick 1
- vanilla pod 1/4
- stale baguette 100g
- plain white flour
- Eggs 2 • 130 kcal
- Olive oil 3tbsp
- ground cinnamon and sugar for sprinkling
Torrijas are Spain’s take on French toast, and these ones are saturated with vanilla, cinnamon and lemon infused milk before they are dipped in egg and flour and fried.
In Spain they are served as a snack and not for breakfast, but there’s no reason why you shouldn’t rustle up a batch for breakfast or brunch for everyone to enjoy!
Heat the milk, lemon peel, cinnamon stick and vanilla seeds in a small saucepan on a very low heat. Gently simmer for 5 minutes, without boiling. Leave to cool.
Cut the baguette in 2-cm-thick slices and place in a wide deep plate or baking dish. Remove the lemon peel and cinnamon stick from the milk and pour over the slices of bread. Turn the slices of bread over so that both sides absorb as much milk as possible.
Pour a small amount of flour onto a plate and beat the egg in a small bowl. Pour the olive oil into the frying pan – the base of the pan should be covered but this will depend on the size of your saucepan. Heat the oil until it sizzles when a breadcrumb is dropped into it.
Pass each slice of milk-soaked bread through the flour and then dip in the egg.
Place in the saucepan and fry for around 1 minute on each side until golden brown. Place on a plate covered in kitchen towels to remove excess oil, and then sprinkled your torrijas with ground cinnamon and sugar.
Serve with a coffee or glass of dessert wine. Enjoy!
You can even add a sweet dessert wine to your torrijas along with the milk mixture for an added kick.
Torrijas are best eaten while still warm.