FRENCH TOASTS "TORRIJAS"

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

The most typical Easter dessert. Be carefull no one is arround while you are cooking  "torrijas" because it is possible they will eat them before you reach the table...

(for 4 people):


- Bread (french type, better from yesterday)
- Half a litre of Milk
- Sugar
- Cinnamon stick
- Cinnamon powder
- 1 Egg
- Sunflower oil

- Cut 8 slices of bread (approx. 15 mm thick)

-  Boil the milk with two tablespoons of sugar and 1 stick of cinnamon. Once it starts to boil, remove from heat and allow it to cool.
-  Beat an egg and put it in a bowl
- Prepare a mixture with cinnamon and sugar (two parts of sugar to 1 part of cinnamon).  

First.  Place the slices of bread in a large bowl.

Second. Add the warm milk (that we had cooked) without fully covering the slices of bread. Wait about 15 minutes. They have to be soaked but whole.  Normally, with that time all milk should have been absorbed.

Third. Put the sunflower oil in a pan and heat. There must be approx 1cm of oil covering the pan..

Fouth.  Batter each toast in the beaten egg and fry (both sides) until the colour looks golden Brown (but not burnt).

Fifth.  Take each toast out to a plate covered with paper towel (that will absorb the excess of oil).

Sixth.  Batter each toast in the mixture of sugar and cinnamon that we had prepared.  

And this should be the result! Bon appetit!!

Regards,

Allende

Note:

- In the spanish bakeries, very often, it is sold special bread for "torrijas" but we prefer to use day-old bread.