Torrijas

Name: Torrijas
Ingredients: 1 loaf of bread (400 g); 2 eggs; 1/8 teaspoon salt; 200 g granulated sugar; 2 tablespoons cinnamon; 250 ml milk; 250 ml oil

Torrijas are slices of bread dipped in milk and egg, fried in oil, and coated with sugar and cinnamon. They're tender in the middle, with browned edges, like sweet Spanish French toast for breakfast. I learned to make them from my daughter-in-law, Dana; they were a hit and I'll make them again, and I cut the bread into slices about 2 cm thick. Prep time: 15 minutes. Cook time: 21 minutes. Total time: 36 minutes. Servings: 4. Approximately 660 kcal and 14 g protein per serving.

Ingredients

1 loaf of bread (400 g)
2 eggs
1/8 teaspoon salt
200 g granulated sugar
2 tablespoons cinnamon
250 ml milk
250 ml oil

Preparation

1. Cut the bread into slices about 2 cm thick. 2. Beat the eggs with the salt. Mix the sugar and cinnamon in a wide dish. 3. Dip the slices in the milk, then in the beaten egg, coating them well. 4. Heat the oil for 5 minutes, until it reaches 170°C. Fry the slices in batches, 2 minutes on each side, about 16 minutes in total, until browned. 5. Remove the slices from the oil and coat them in the sugar and cinnamon mixture while they're still hot.

Notes

A day-old loaf, with a firmer crumb, holds its shape better when dipped in milk; very fresh bread soaks it up quickly. If the oil doesn't sizzle gently when a slice touches it, wait for it to heat up more before the next batch. Serve them with cocoa and milk or with tea. Unlike regular French toast, these also have a coating of sugar and cinnamon; they contain gluten, eggs, and dairy. Store leftovers in the fridge for no more than 3 days.