This XXL torrija with vanilla ice-cream is the winner this Holy Week,
We have cooked many torrijas –a Spanish recipe similar to a French Toast– but this super torrija is the absolute queen this Easter. More than 5 cm of spongy brioche bread soaked in milk, fried, and coated with sugar and cinnamon, with vanilla ice-cream right on the top melting with the still warm fresh-made torrija. Is there anything better?
Servings for 5
Heat place the milk, sugar, lemon peel and cinnamon sticks and over medium heat. Just before boiling point, lower the heat and cook for a few more minutes.
Remove from heat, strain, and set aside to cool.
Cut bread into big dices (instead of doing it into slices).
Beat the eggs in a bowl.
Soak the bread with the milk and right after, with the beaten eggs.
Heat enough olive oil to fry the bread in a skillet. When the oil is hot, fry the bread dices.
We will flip these square torrijas until every side is evenly brown. Then, remove from heat and place over a plate with absorbent paper.
In another plate with sugar and cinnamon mix, coated the fresh torrija.
Repeat with all of them.
Serve individually with a ball of vanilla ice-cream and some ground cinnamon on the top.
A must for this recipe is serving these torrijas over a custard base or a coulis with red berries, a different touch for even a better result. You can substitute vanilla ice-cream for another one with a citrus flavour, a good mix.
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