I don't know anyone in Spain who does not like torrijas. Every year, when Easter arrives, I reserve an evening for cooking torrijas. It is a special moment to me. We also eat them in restaurants and bakeries. Every single family and chef has her own recipe.
This is my own one, and it's dedicated to my beloved friends Alessandro and Laura; two Italian who love torrijas.
Yield: 6 servings
- Bring the milk, ½ cup of sugar, and orange peel to a slow boil.
- Cut the bread into thick slices.
- When the milk mixture has been cooking for about 12 minutes, turn off the heat and wait until the mix is lukewarm. Soak every slice of bread in this mixture for 10 to 12 seconds. Be careful not to completely wet them to the point that they will break apart, but try to get them to absorb as much milk as possible.
- Heat the olive oil in a deep pan on a medium high heat.
- In the meantime, beat the eggs in a shallow bowl and dip the slices in the egg mixture.
- Fry the slices flipping half way so that both sides are nice and crisp. When each slice has a golden color on both sides remove from the oil and rest on paper towels to absorb excess oil.
- In another bowl mix the remaining sugar (1/2 cup) with the cinnamon.
- Cover the slices with the cinnamon sugar mixture, and reserve.
- Finally, make the syrup. Take the honey, 1/4 cup of warm water and 1 teaspoon of cinnamon and beat with a wood spoon. Pour the syrup and the orange peel bits over the torrijas.
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