This typical Lenten dessert is made with slices of bread soaked in wine or milk, battered with egg, fried, and sweetened with sugar or piloncillo syrup. It is a dessert of Spanish origin, also known as torrijas.
bread, stale, type baguette, brioche or white sandwich bread
2 eggs
sunflower oil, for frying
Preparation
35 mins
25 mins
Low
For the syrup, place the piloncillo cone in a medium saucepan along with the water, cinnamon, cloves, and white wine; stir constantly to incorporate the ingredients and cook until slightly thickened. Set aside until use.
Flavor the milk by heating it in a saucepan with the sugar, orange peel, cinnamon, and vanilla extract; once it reaches a boil, remove from heat, strain, and cool slightly.
Cut the bread into 2-centimeter thick slices, preferably using stale bread. Place in a tray or deep container. Set aside.
Pour the milk over the slices of stale bread and let it sit for 1 minute or until the bread absorbs the flavored liquid. Remove each piece of bread and dip it in the beaten eggs. Fry immediately in hot vegetable oil, turning each piece to achieve an even golden color. Drain on paper towels.
Serve the torrejas warm with piloncillo syrup.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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