Not only for Easter

This eggy bread is another Spanish recipe which makes great use of leftovers. Although it is traditionally eaten at Easter, we eat it often for lunch or brunch. bread - slice 18-4-14plateful 18-4-14Serves 6
2 litres milk
300g sugar
1 cinnamon stick
1 load of day-old white bread
Vegetable oil for frying [something flavourless like sunflower oil or peanut oil]
2 eggs, beaten
For the cinnamon coating:- cinnamon sugar - spoonful 18-4-14100g sugar
1 tbsp ground cinnamon milk & cinnamon sticks in the pan 18-4-14Place the milk, sugar and cinnamon stick in a pan [above] and bring almost to boiling point, stirring occasionally to dissolve the sugar. Remove from the heat and leave for about 15 minutes [below] so the milk is infused with the cinnamon aroma. milk - boiled & standing 18-4-14Cut the bread into slices about 2-3cm thick. Place the bread slices in a large shallow dish and pour the milk over. Chill for at least 2 hours [below], turning the slices over halfway through. bread - soaking 18-4-14Heat the oil in a large frying pan over a medium heat, you need to be able to fry at least two slices of bread at a time. You could use butter instead of vegetable oil but beware, it burns more quickly.
When the oil is hot, quickly dip each slice of bread in the beaten egg so that it is fully-coated [below]. bread - dipped in egg 18-4-14Then place in the hot oil. Be careful not to burn your fingers! bread - two slices in frying pan 18-4-14After a couple of minutes, flip them over and fry for another minute or two until golden. Remove from the pan and drain on kitchen paper.
Mix together the sugar and ground cinnamon and sprinkle on both sides of the torrijas. Do this while they are still hot, as the sugary coating will stick more easily.

5 to remember
la Pascua – Easter
las sobras – the leftovers
a menudo – more often
desabrido/a – flavourless
el cacahuete – peanut

Tapas Revolution - book cover 2-9-13

Recipe from ‘Tapas Revolution’ by Omar Allibhoy


11 thoughts on “Not only for Easter

      1. Lottie Nevin

        I’m sure it will become a regular feature in ours too! I’ve chucked out so much stale bread lately but now, thanks to you I have a perfect way to transform it in to something extraordinary! 😀


Leave a Reply to rachelcarrera Cancel reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.