Torrijas with Cinnamon
Spanish-style slices of day-old bread soaked in lemon-and-cinnamon-infused milk, coated with egg, fried until golden, and finished with cinnamon sugar.
Instructions
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Step 1
Remove wide strips of lemon peel, avoiding as much bitter white pith as possible. Combine the peel with the milk, cinnamon stick, and sugar in the saucepan; heat on low until steaming, then remove from the heat.
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Step 2
Let the infused milk cool until lukewarm, then remove the lemon peel and cinnamon stick.
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Step 3
Combine the remaining sugar with the ground cinnamon in a shallow dish.
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Step 4
Crack the eggs into a mixing bowl and whisk until evenly blended.
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Step 5
Arrange the bread in a shallow dish and pour over the lukewarm infused milk. Soak until tender throughout but still sturdy enough to lift, turning once.
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Step 6
Pour the oil into the frying pan and heat it over medium heat until shimmering.
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Step 7
Lift each soaked bread slice carefully, let excess milk drain, and coat both sides in the beaten egg.
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Step 8
Fry the coated slices in batches until deep golden on both sides and at least 71°C in the center, about 2 minutes per side. Transfer them to a wire rack set over a baking sheet.
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Step 9
Coat the warm torrijas on both sides with the prepared cinnamon sugar and serve warm or at room temperature.
Nutrition (Estimated)
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