Torrijas (Spanish Style French Toast)
A cross between french toast and bread pudding, Torrijas is a traditional Spanish dessert for Easter. There are many torrijas recipes in Spain, but this one is my mum's recipe!
A thick bar of slightly stale French bread (Ideally we want the bread from the day before so that it absorbs the milk better)
1 cinnamon stick
500ml olive oil
Grated zest of half lemon (avoid the white part)
Sugar to coat
Put the milk, sugar, lemon and cinnamon stick in to a small saucepan. Heat and when it starts to boil, remove from the heat, cover and wait for it to cool down before soaking the slices of bread, otherwise they will become too soft.
Cut the bread into slices of approximately one and a half or two centimetres.
Leave the bread to soak for a few minutes until it has absorbed all the milk and no more remains are visible. Beat the eggs in a bowl, coat the slices of bread on both sides and fry them in plenty of very hot olive oil, turning them over so that they brown on both sides. Drain well and place them on paper towels to remove excess oil.
Mix 50 g of sugar with two teaspoons of ground cinnamon (optional) and coat the torrijas in the mixture. Serve with fresh fruit, sprinkle with more sugar, chopped walnuts or just as they are. Of course, it is best hot and freshly made, which is the best time to serve them.