Torrijas
Gibraltarian "French" Toast
Torrijas, Spain's
version of French Toast, is eaten in Gibraltar for Easter. You have to
give it to the Gibraltarians for their self control, because these
torrijas were simply delicious. They were creamy inside, almost
velvety, and bursting with flavor. I did not even miss maple syrup.
The key to easy-to-make torrijas is having actually stale bread. Mine was too fresh so I had to be very careful with them not falling apart. In Spain and Gibraltar, they sell bread specially made for torrijas. Elsewhere, you can use french bread or regular sliced bread, as long as it's stale.
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Torrijas
Ingredients
- 1 quart whole milk
- 2 Tbsp. sugar
- 2 sticks cinnamon
- rind of 1 lemon
- 2 Tbsp. Marsala wine or sweet sherry
- 1 tsp vanilla extract
- 1 lb stale bread
- 3 eggs, beaten
- vegetable oil or butter
- ground cinnamon
For the Syrup
- 2 cups sugar
- 1 cup water
Directions
Put milk, sugar, cinnamon sticks, lemon rind, Marsala and vanilla extract into a large saucepan. Heat over medium heat, stirring occasionally, until the milk starts to boil. Turn off heat and allow to cool down. Meanwhile, place beaten eggs in a deep plate.
Meanwhile, you can make the syrup by placing the sugar and water in a small saucepan and putting over medium heat until the sugar fully dissolves in the water, stirring frequently. Set aside to cool down.
Slice bread into thick slices. (or use sliced bread). Place bread slices on a baking sheet or another large tray. Spoon milk onto each slice, making sure it soaks in. Carefully transfer each slice into the plate with the egg, making sure it's covered on both sides.
Heat a tablespoon of oil or butter in a frying pan and place bread slices on it. Brown on each side. Spoon some sugar syrup onto each slicce and sprinkle ground cinnamon.
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Adapted from Ivan's recipe at VeggieGib
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