It’s Sunday morning. The world is still on fire and we still need to eat when we can.
This morning I decided to make some Torrijas, for want of a better description, this is Spanish Eggy bread.
This is an Eggy Bread kinda moment.
I’m not quite sure what constitutes a bread with a ‘tight crumb’ but the only other loaf we had in the house was a brioche loaf. I thought that might just do. It did do. It did very well. Lovely soggy sweet inside with a little crunch on the outside. I missed out the sugar because I thought it would be sweet enough with the brioche loaf. But wonder if the sugar helps with a slight caramelised outside. Anyway – this was still very nice.
• 1 bread loaf (with tight crumb, no baguettes here) bought the day before and let go stale
• 4 cups (1 liter) whole milk
• 3 tbsp sugar (or honey if you prefer)
• 1 stick cinnamon
• 3-4 eggs
• Sunflower oil or other insipid oil for frying
• Sugar and cinnamon for sprinkling
1 Cut the bread into 1 inch (2.5cm) slightly diagonal slices. Arrange them on a shallow dish that can hold the milk.
2 Put all the milk in a saucepan with the sugar and the cinnamon stick, bring to a boil. Turn off the heat the moment it starts to boil and leave to infuse for 5 minutes.
3 Discard the cinnamon, then pour the milk on the bread and let soak for one hour.
4 Beat the eggs in a plate large enough to hold at least one torrija.
5 Heat the oil to medium in a large frying pan that can hold several torrijas at the same time. With a large spatula (the bread will be overly soft), carefully transfer the soaked slices one by one into the egg and turn them to coat. Then dip the slices into the hot oil.
6 Fry for 3-4 of minutes on each side, until brown.
7 Take out to a dish lined with a paper towel and thoroughly sprinkle with sugar and cinnamon. Try not to pile them up while warm. Enjoy warm or cold.