Monday, January 2, 2012


This traditional dessert can be found in Spain with different names and variations. Torrijas are a dessert of great antiquity. Probably the origin of them was the interest in convents to use the leftovers, in this case, the day before bread.

Serves 4
  • 8 slices of brown bread 
  • 250 cl. milk
  • 2 eggs
  • a cinnamon stick
  • virgin olive oil
  • sugar or honey 

Cut the slices of bread about a finger thick, soak them in milk with cinnamon and squeeze them a little so not to spill the milk. Then put them into the previously beaten eggs and fry with abundant olive oil very hot. Once they are golden brown take them out and pass through sugar, or pour a dash of honey on top of them.

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