It’s Easter week and in Spain we prepare these scrumptious treats!
They’re called torrijas, resemble French Toast and at Easter can usually be found at any café or bakery along the Camino.
So, if you’d like to savour a Spanish Easter pastry, here’s a simple recipe used by several of our Fresco Guides’ families:
1 loaf of Torrija bread (or a large wide and round baguette-like loaf)
1 litre of milk
4 lemon peels
A cinnamon stick
4 Tbsp sugar
1 shot of anisette (optional)
– Cut the loaf into large slices, at least an inch thick.
– Heat the milk, sugar, lemon peels, cinnamon stick and shot of anisette.
– Let the milk cool.
– In a deep pan, heat enough olive oil for the slices to float.
– Dip the slices of bread in the milk allowing the bread to absorb the mixture.
– Then dip the slices into the beaten egg mixture and place in the frying pan.
– Cook the Torrija until both sides are golden brown.
– Place the Torrijas on a paper towel to absorb the excess oil and allow them to cool.
– Once cool, coat the Torrijas in a sugar and ground cinnamon mixture that you have previously prepared.
– To make the syrup, put the left over sugar and ground cinnamon into a small pot, add a cup of warm water and brig it to a boil. Let the syrup simmer and reduce it until it reaches the right consistency (not too thick).Once the syrup has cooled a bit, pour over the Torrijas.
– Eat the Torrija and enjoy!