Typical Spanish Dessert
A French toast for dessert? Sure, that\'s a bit different, but very tasty!We actually know this more as breakfast (French toast), but in Spain this is a delicious dessert (especially eaten at Easter). A nice idea to do it here in the Netherlands as a dessert maybe? Add a scoop of ice cream... I like that! †
A loaf of bread (preferably older and unsliced)
600 milliliters of milk (whole, semi-skimmed or skimmed milk, it doesn\'t matter)
Cinnamon for sprinkling
2 cinnamon sticks
100 grams of sugar
Extra virgin olive oil (the Arbequina from Oleazara goes very well with this)
1. In a saucepan, bring the milk to the boil with 2 sprigs of cinnamon and the sugar. While the milk is heating, cut the whole loaf into slices about 2cm thick. It is better to use some harder bread from the previous day so that it does not become too soft when mixed with the milk. The fresher the bread is, the less time it needs to be submerged in the milk. Once the milk with the cinnamon sticks and the sugar has come to a boil, pour it into a deep dish in which to soak the slices of bread later. Prepare another deep dish and beat the three eggs.
2. Heat the frying pan with the extra virgin olive oil over high heat, so that the torrijas are quickly cooked. Dip the bread slices in the plate of milk. Do this little by little so that they are well soaked. Then roll them one by one in the beaten egg and place them in the frying pan. Fry the torrijas in the Oleazara extra olive oil. When they are golden brown on one side, turn them over and wait for them to brown on the other side, being careful not to burn them.
3. Once they are toasted, place them in a container lined with kitchen paper to allow the rest of the oil to drain out of the torrijas.
4. And then the last, important step. Place the torrijas (actually a kind of French toast) on the plate and sprinkle with cinnamon. If you don\'t like cinnamon, you can also use sugar. Or you do both! †
Lovely on a Sunday evening (instead of morning)! Enjoy your meal.