Traditional Spanish Torrijas

Instructions

1. 1

   Prepare your ingredients: cut 300 g stale rustic bread into 8 thick slices (about 2.5 cm each). Peel a 5 g strip of lemon zest using a vegetable peeler. Set out a small saucepan, a wide shallow baking dish, a shallow bowl for beaten eggs, a plate for coating, and a wide skillet.

2. 2

   Pour 500 ml whole milk into the saucepan. Add 1 cinnamon stick, 5 g lemon peel strip, and 40 g of the white sugar. Place over medium heat until small bubbles form around the edges (about 5 minutes, do not boil). Remove from heat and strain into the shallow baking dish.

3. 3

   Place the bread slices side by side into the warm milk mixture. Let them soak for 1.5 to 2 minutes on each side until fully hydrated and soft, but take care not to break them. If the bread absorbs all the liquid quickly, add a tiny splash of extra milk.

4. 4

   Crack 3 eggs into the shallow bowl and beat thoroughly with a fork. On a flat plate, mix the remaining 40 g white sugar with 5 g ground cinnamon. Pour 150 ml olive oil into the wide skillet and heat over medium heat for 3 minutes until shimmering.

5. 5

   Gently lift each milk-soaked bread slice, dip completely into the beaten egg coating both sides, and place into the hot oil. Fry in batches for 2 to 3 minutes per side over medium heat until deep golden brown and crispy at the edges. Lower the heat slightly if they brown too quickly.

6. 6

   Transfer the fried torrijas briefly onto paper towels to drain excess oil, then immediately roll both sides in the cinnamon-sugar mixture while hot. Serve warm on individual plates alongside fresh coffee or orange juice for an authentic Spanish breakfast.