Is time for some Lent recipe, don’t you think?
One of the most popular traditions in Spain during this time of year are the torrijas. They are very easy to make and there are variations to the basic formula. But today I will post the original recipe of the Torrijas conventuales.
The origin of this dish is uncertain, but the first documented recipes date back to 1607; although apparently there’s a very similar recipe in a fourth century Roman cookbook.
But as many of you already know this dish isn’t exclusive from Spain. We have, if not the same at least very similar recipes around the world. There’s the French Toast (USA), the pain perdu (France), rabanadas (Brazil), yumurtalı ekmek (Turkey), verloren brood (Belgium)… What I don’t know is if in any of these countries the torrijas are specially conceived for Lent or any other special occasion. Because in Spain you can only have these during Lent and the Holy Week and maybe that’s why they taste oh so so good!
Please, don’t let this Lent to goes by without making (and enjoying) at least once this delicious Spanish tradition.
- 1 liter of milk
- Sugar to taste
- 2 eggs beaten
- A loaf of bread, sliced. Preferably a day-old
Mix milk and sugar in a bowl. Cut the bread into slices and soak in for one or two minutes.
Then, dip in the eggs and fry in a pan with abundant hot oil. Fry just a few at a time, so you you have room for turning them over.
Fry until golden brown. Place then over paper towels to drain the excess of oil. Sprinkle with a mixture of sugar and cinnamon.
Now I’m going to add some notes to this recipe.
- The bread has to be from the day before (at least). Good options are Italian or French bread.
- If you want to add more flavors, you can bring the milk to a boil with some lemon or orange zest and one cinnamon stick. Let it boil for 5 to ten minutes add the sugar, stir and let it rest before soaking the bread in it.
- You can substitute the milk for dry wine.
Let them cool thoroughly before eating.