Everyone knows of French toast, but few are aware of torrijas, the Spanish variant. No doubt both come from the same place – a fantastic way to use no longer fresh bread. Like French toast, torrijas can be served as breakfast, but also make for a fantastic dessert.
- Olive oil (as required)
- 2 cups milk
- Pinch salt
- ½ cup sugar
- 2 eggs
- 2 large, quite thick slices eggy bread, preferably stale (brioche or challah are suitable). Cut in half, or quarters
- Cinnamon sugar
- Warm maple syrup or honey (optional)
- In a broad, deep skillet over med-high heat, pour olive oil to a ½ in depth – bring to roughly 350 degrees. You can test by dropping a small cube of bread into the oil – when ready, it will sink to the bottom & then instantly rise back to the top.
- While waiting for oil to heat, whisk together your milk, sugar, and salt in a wide bowl. In another bowl, beat your eggs. Once your oil is ready, soak a piece of bread in milk before dipping in the egg. Shake off any excess liquid before transferring to the oil. Be sure to stand back as it will splatter. Repeat until all the bread is used.
- Cook for roughly one minute on each side, carefully turning each slice. The edges should be very crispy. When complete, place on a plate and dust with cinnamon sugar. Serve immediately, and with honey or maple syrup as desired.