Torrejas
A speciality for Semana Santa, this recipe is a brilliant way to use leftover bread and can be served with a dollop of crème fraîche or honey
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
8
MINUTES
Ingredients
8 slices baguette, challah or brioche
175ml milk
2 eggs
1 tbsp sugar
½ tsp pure vanilla extract
olive oil
cinnamon sugar, honey or icing sugar, for sprinkling
Method
Slice the bread in 2.5cm thick slices. Whisk together with the eggs, milk and sugar well together and pour into a gratin dish. Dip the slices in the liquid and flip over. Leave to soak, for at least an hour. In Spain, they sometimes soak overnight.
To cook, heat some extra virgin olive oil in a wide frying pan over a medium heat. Cook until golden 3-4 minutes on each side. Sprinkle with icing sugar, cinnamon sugar or drizzle with honey.
Torrejas can be served warm with a dollop of crème fraîche but they are usually served cold or at room temperature in Spain as a dessert or a nibble with a cup of strong coffee.
