Torrijas de siempre (classic Spanish-style ‘French toast’)
Depending on the region, you will find torrijas made with wine or milk. Once fried, traditionally they are served first dipped in a sugar syrup and then coated with cinnamon sugar. I prefer to eat them without the syrup, just lightly sprinkled with the cinnamon sugar. Now they have become very popular, and modern chefs are offering torrijas on their menus prepared with different types of bread, which they cut into various shapes.
Overview
Prep time
10 mins
Cook time
20 mins
Serves
8 -10 slices
Ingredients
1.5l whole milk
150g granulated sugar, plus extra for coating
peel from ½ lemon
½ vanilla pod, split lengthwise
1 small cinnamon stick
1 large baguette, preferably from the previous day, cut into thick slices
1 tsp ground cinnamon
4 large eggs
olive oil, for frying, preferably Spanish (nothing too strong-flavoured)
vanilla or coconut ice cream, to serve (optional)
Method
Step 1
In a saucepan, bring 1.5l whole milk to a gentle simmer, then stir in 150g granulated sugar. When dissolved, remove the milk from the heat and add the peel from ½ lemon, ½ vanilla pod (split lengthwise) and 1 small cinnamon stick. Leave the milk to infuse for 10 minutes. Remove the lemon, vanilla and cinnamon and set the milk aside.
Step 2
x
Step 3
x
Step 4
Heat some olive oil in a large frying pan. Lift a slice of the soaked bread out of the dish and coat it in the beaten egg, before placing in the hot pan. Add the slices of bread a few at a time, ensuring they do not overlap in the pan. Fry for 3-4 minutes, turning once or twice as they start to cook and turn golden. Remove and place them on kitchen paper while you cook the rest.
Step 5
To serve, generously sprinkle each slice with the cinnamon sugar and add a scoop of ice cream on the side, if you like.
Cocina de Andalucía, by María José Sevilla (Ryland Peters & Small, £20), is out now