Whilst Easter eggs and Hot Cross Buns form an important part of Easter celebrations in the UK, here in Spain, “Torrijas” (sugar coated eggy fried bread) are prepared and eaten all over the country.
So simple, but so delicious, for breakfast, tea or in fact any time of the day when hunger strikes!
Here is one traditional recipe, but there are many more!
Happy Easter! ¡Felices Pascuas!
8 slices day-old, long loaf bread (of a dense variety)
½ pint milk
3 dessertspoons of sugar
1 stick of cinnamon
Peel of ½ lemon
Oil for frying (light olive oil)
2 eggs, lightly beaten
Caster sugar and powdered cinnamon for dusting
1.Place the bread in a single layer in a deep dish.
2. In a saucepan, bring to the boil, the milk, sugar, cinnamon stick and lemon peel. Discard the cinnamon and lemon peel and pour the milk evenly over the bread slices. Let them sit for a couple of minutes and then transfer the bread slices to a dry dish. Let them sit a while to dry.
3. Heat the oil, at least ½ inch deep in a frying pan.
4. Dip the bread slices in the beaten egg, coating them well (do a few at a time) and fry in the oil, turning once, until golden.
5. Drain well. Roll in the caster sugar, sprinkle with cinnamon.
6. Best to serve hot, but really can be eaten at any temperature.
N.B. Some sprinkle on a little anis liqueur or sweet dessert wine, but that is up to taste.
For the best Torrijas we’ve tried in recent years – ‘little clouds from heaven’ go to HPES1 in the Picos de Europa.