“Torrijas” (Sweet bread pudding) – Traditional Spanish Easter sweet [Receta/Recipe]

This traditional sweet is eaten in Spain during Lent (La Cuaresma), the 40 days leading up to Easter. In English we would call “torrijas” “bread pudding” and America they would call them “French toast”. Although they are normally eaten for breakfast, they can be eaten at any time of the day. They are also sometimes known as “rebandas de Carnaval” or “tortillas de leche”. There are several variations but the most typical consist of bread, milk, honey and sugar. Here is a quick and easy recipe for you to try them at home:

Tiempo de Preparación: 15-20 minutos (Preparation time: 15-20 minutes)

Ingredientes (Ingredients):

6 rebanadas de pan del día anterior6 slices of bread from the day before
½ litro de leche½ litre milk
2 huevos2 eggs
3 cucharadas de azúcar3 spoonfuls of sugar
aceite de olivaolive oil
cáscara de limónlemon peel
canela en ramastick of cinammon
canela molidaground cinammon
mielhoney

Preparación (Preparation):

1. Se pone a calentar la leche hasta que rompa a hervir, azucarada y aromatizada con un palo de canela y la cáscara de un limón (sólo la parte amarilla). Cuando se ha enfriado, se pasa por un colador y se reserva. (Start to heat the milk until it starts to boil, add the sugar and cinammon and lemon peel (just the yellow part). When it has cooled, put through a sieve and leave to one side.)

2. En una sartén se pone a calentar suficiente aceite de oliva para freír las torrijas, se baten los huevos y se prepara el pan: se cortan rebanadas gorditas y se trocean. (In a frying pan heat enough oil to fry the torrijas, beat the eggs and prepare the bread; cut into thick slices and chop up into pieces.)

3. Se remojan las rebanadas en leche, se pasan por el huevo y se fríen en el aceite bien caliente. Hay que tener cuidado porque se hacen enseguida. Después de dos o tres minutos mira ambos lados del pan. Cuando estén doradas por ambos lados, se pasan a papel de cocina para que suelten el aceite sobrante. (Soak the slices of bread in the milk, dip into the egg and fry in the well heated oil. You must be careful because they fry straight away. After two or three minutes check both sides of the bread. When they are golden on both sides, put them onto kitchen paper so that they lose the excess oil.)

4. Para el acabado se pueden rebozar en azúcar y canela, en una porporción de cuatro cucharadas de azúcar por una de canela molida. Para bañarlas en miel, en un cazo se calentan cinco cucharadas de miel y una de agua. Cuando está caliente y muy fluída, se bañan las torrijas, y luego se dejan sobre una rejilla hasta que pierden el exceso de miel. (To finish you can coat in sugar and cinammon, in the proportion of four spoonfuls of sugar per spoonful of ground cinammon. To bathe in honey, heat five spoonfuls of honey and one spoonful of water in a pot. Once it is hot and very watery, bathe the torrijas, and then leave on a rack until they lose the excess honey.)

¡Que aproveche! (Enjoy!)

 
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