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Torrijas are Spain's most cherished Easter treat - thick slices of day-old bread soaked in warm milk infused with cinnamon and lemon zest, dipped in beaten egg, and fried in olive oil until puffed and golden, then dusted with ground cinnamon and sugar or drizzled with honey. Traditionally prepared throughout Semana Santa (Holy Week), torrijas were historically a way to use up bread during the days of Catholic fasting from meat, and every Spanish grandmother has her own closely guarded recipe. The use of olive oil for frying gives them a distinctly Spanish character that sets them apart from French pain perdu or British bread pudding. Eaten warm, they are one of Spain's most comforting and evocative seasonal foods.
Prep
20 min
Cook
20 min
Total
40 min
Servings
4 srv
Difficulty
Easy
Calories
360 kcal
For 4 serving(s)
Per serving
Warm the milk in a saucepan with the cinnamon stick, lemon zest, and sugar over low heat for 5 minutes until fragrant. Remove from heat and allow to cool to lukewarm.
Slice the day-old bread into 2-3cm thick slices. Lay them in a single layer in a deep dish and pour the warm spiced milk over them. Allow to soak for 10-15 minutes, turning once, until the bread has absorbed the milk and is very tender but still holds its shape.
Beat the eggs in a shallow bowl. One by one, lift each milk-soaked slice and dip it gently in the beaten egg to coat both sides.
Heat a generous layer of olive oil in a large skillet over medium heat. Fry the torrijas in batches for 3-4 minutes per side until deeply golden and slightly puffed.
Drain briefly on paper towels. Mix a little ground cinnamon with granulated sugar and dust over the warm torrijas, or drizzle generously with honey. Serve warm.
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