Madrid-based food blogger Anneke Kooijmans shares a recipe for the classic Spanish Easter dish Torrijas with The Local which she describes as "like French toast, but different…"
Torrijas are a Spanish Easter dessert, they are like French Toast, but different.
250 milliliters milk
Zest of one lemon
¼ bar of French bread, in thick slices
1 egg, lightly beaten, in a shallow bowl
Good quality olive oil
¼ cup sugar
¼ teaspoon cinnamon
½ cup water
1 tablespoon honey
Photo: Eduardo/Wikipedia Commons
Mix the milk, the lemon zest, and half of the sugar (1/8 cup) in a saucepan and warm over medium heat. When the milk comes to a boil turn of the heat and let cool for a few minutes.
Soak the bread slices in the milk. They should absorb enough liquid, but should not be falling apart. Let the bread slices rest for a minute and let them loose some liquid.
Dip the bread slices in the egg, covering both sides of the bread in egg.
Heat olive oil in a frying pan, the bottom of the pan should be completely covered in oil. Bake the bread slices on both sides until they are crisp. Transfer the bread slices to a kitchen towel to soak up the excess oil.
Mix the remaining sugar (1/8 cup) with the cinnamon and coat the bread slices with some the sugar mixture.
Use the remaining sugar mixture for the syrup: add the mixture to ½ cup of water, add the honey and bring to a boil in a saucepan. Let simmer until it has the consistency of a not too thick syrup, about 20 minutes.
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