For this weekend I invite you to prepare some great and creamy Lemon-scented milk torrijas, the quintessential Easter sweet, a dessert of very humble origin and a very simple preparation that became very popular in the bars of Madrid in the 20th century where they were served as tapas.
I have to confess that one of the sweets I like the most is the milk torrija of all my life, so I am going to show you the recipe for homemade torrijas that my grandmother and my mother made, because everything has to be said, they came out of madness . One of the things I remember the most was when my father saw us doing them and he always said “give me one to see if they turned out well” and until we gave him a freshly taken out of the pan, he did not stop and I think it was the one that he liked the most of all even if he burned his tongue.
I make these very often since my husband loves them and likes to have them for breakfast from time to time and also takes them to work to show off how good a cook I am, and who is not, having a cooking blog and a YouTube channel (which by the way, I invite you to subscribe) and with which I learn a lot with everything you teach me, thank you !!!
Take good note of all the steps to follow and you will see how successful you will have with your next batch of torrijas, surely more than one will ask you for the recipe.
Learn in video how to make French Torrijas
750 gr of bread (bar or the one they sell special for torrijas)
1 and a half liters of milk
150 grams of sugar
2 cinnamon sticks
Oil for frying
Powdered cinnamon and sugar for dusting
Lemon-scented French Toast Recipe
Wash and peel the lemon, taking care to remove as little of the white part as possible so that it does not turn bitter. Put the milk to boil in a saucepan together with the cinnamon sticks, the sugar and the lemon peel. Put it over medium-low heat so that the ingredients mix well, and when it starts to boil remove it from the heat and let it warm.
As soon as the milk is sufficiently warm, you remove the lemon peel and the cinnamon sticks, dipping the slices of bread through it, turning them over so that they are well soaked on both sides. Once they are, you put them in a colander to remove the excess milk.
Pass them one by one through the beaten egg, smearing them on both sides and fry them in a pan with plenty of hot oil. When they are well fried and golden brown, you take them out of the pan and put them on a plate with absorbent paper to remove the excess oil.
In a plate, mix the sugar with the ground cinnamon and when they are cold, pass them through the sugar and cinnamon that give it a very special flavor and aroma.
My tips and tricks
The best bread is the one with a thin crust and a dense crumb.
If you use loaf bread, it must be well established and the slices must be cut one centimeter thick.
We warm the milk so that the bread does not become overly soaked and break.
Remove the burrs that are leaving the torrijas so that the oil stays clean and does not blacken the torrijas.
Put three torrijas in the pan, at most, so that the oil does not get cold.
I hope you like this easy recipe for milk torrijas and that you prepare it every time you have bread from the day before and you want to have a homemade sweet, which you don’t have to be Easter to enjoy.
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