Life has been very busy lately – hence the lack of an update in over a month, but finally “Semana Santa” (Holy Week) has arrived, and with that, spring break, and with that…torrijas and this entry.
I walked into the bakery around the corner from my apartment to give them a try after seeing a sign on the door announcing, “¡Tenemos torrijas superguays!” (We have supercool torrijas!) I ordered two different varieties – the more “traditional” kind, dusted with sugar and cinnamon, and another bathed in milk. I asked the baker how he made them, and he said, basically, you dip day-old bread into a mixture of milk and eggs, and then fry them with oil in a pan. Like French toast, I thought. He explained to me that torrijas were eaten during times of hunger, as they provided calories and nutrients with the milk and eggs. Now, torrijas are only eaten during Easter time, and unlike our French toast in America, they are eaten as a snack and not as breakfast.
day old bread
4 cups milk
3 tbsp sugar
oil (note that when Spaniards say “oil”, they generally mean olive oil)
Cut a loaf of bread into slices about two centimeters thick. Bathe the slices in heated milk with the sugar for 45 minutes.
Beat eggs in a separate bowl.
Heat oil in a pan.
With a slotted spoon, scoop out the torrija and drain a bit of the milk. Dip carefully in the beaten eggs, then quickly transfer to the pan. When golden, flip carefully so as not to break them. Dry on paper towel.
Serve room-temperature or warm.
Pronounce: to-rree-has. 😉