Easter is almost here and with Easter come torrijas. Or at least that’s the way it works in Spain!
I still remember how my mum, like many other Spanish mums, used to make them for us, always around this time of the year. Just once. A big occasion for us before having to wait for another long year to enjoy them once again.
Torrijas or torrejas is the name of a Spanish dessert which is typical of the Lent and Easter seasons, when catholics couldn’t eat meat and therefore less bread was consumed too. Making torrijas was a smart and delicious way to avoid the higher than usual bread waste.
In its most basic form, a torrija consists of a slice of old bread which is soaked in milk or wine, then dipped in egg, then fried in oil.
Of course, there are many ‘upgrades’ to this basic recipe. They can be served together with syrup, chocolate or even some sweet dessert wine such as a lovely Moscatel.
But today we’re going to keep it simple. The recipe below is perhaps the most traditional way to make milk-soaked torrijas: cinnamon and lemon zest infused milk, then some ground cinnamon and sugar sprinkled over the top and we’re done.