Torrijas (the Spanish version of French Toast) are traditionally cooked during Semana Santa (the Holy Week and Easter). For me, this recipe is associated with many childhood memories, as my grandfather was always responsible for making Torrijas at Easter. I was allowed to help and of course to eat and enjoy them afterwards too! They are perfect as a dessert, an in-between snack or even breakfast.
- 2-3 cm thick slices of 1 or 2 day-old white bread loaf
- 1000 ml of milk
- 1 vanilla pod or 1 tablespoon vanilla sugar
- 1 cinnamon stick
- The rind of half a lemon in one piece (if it's 2 or 3 pieces, it doesn't matter. They just have to be large enough to spoon them out easily)
- 100g granulated sugar
- 5 medium-sized eggs
- 500 ml mild Extra Virgin Olive Oil
- Heat (do not boil!!) milk with granulated sugar, cinnamon stick, vanilla pod or vanilla sugar and the lemon peel of half a lemon. Important: avoid adding the white part of the lemon peel, as it may be too bitter), until the sugar has dissolved.
- Let the milk cool down and soak the bread slices in the milk for 15 minutes.
- Whisk eggs with a fork.
- Dip the soaked bread slices into the egg mixture.
- Heat the EVOO in a deep pan. Add your soaked bread slices fry them until golden brown.
- Remove from pan and place on a plate with kitchen roll to remove excess fat. Leave to cool and enjoy.
- Fell free to sprinkle the Torrijas with crystal or icing sugar or to pour a little honey over them.