Torrijas is the Spanish version of the French toast and is typically served on the table during the Lenten season and even during Christmas. In my household, I don’t wait for these season to serve torrijas as snack, breakfast or dessert. We usually make this at home whenever we have day-old left-over baguette bread. I admit, sometimes, I would intentionally buy more bread than what we need for the day just to have left-over bread the day after for an excuse to make torrijas! In some parts of Spain, torrijas is prepared dipped in wine, orange juice or honey. In my household, we dip it in milk making it extra soft inside and crunchy outside.
For this recipe, you will need:
a day-old baguette bread
2 cups of milk
toasted sesame seeds (optional)
refined olive oil (for frying)
Slice the bread, about 1-1.5 cm. in thickness.
Beat the egg in a bowl.
In a deep plate, pour the milk (room temperature) and add 1 tsp. of vanilla if you’d like.
Dip the bread slices in the milk and arrange on a shallow plate. Let it sit for 2-3 minutes. The harder the bread is, the longer you have to let it sit so the insides of the bread slices will get soft but not mushy.
Heat some olive oil in a pan.
Take each bread slices and dip it into the beaten egg.
Fry each bread slices until each side is golden brown. Drain in a paper towel.
In a separate bowl, pour the white sugar. My personal twist is to add cinnamon or sesame seeds to the sugar. Coat each torrijas piece with sugar and tap off excess sugar.
Serve hot or cold and enjoy!