One of the successes of our Spanish Summer Camp Day were our delicious Torrijas from Spain. Originated in the south of Spain, Andalucia, they’re usually eaten during the Lent Season.
You could say the Spanish Torrijas are like a mix between French toast and Bread Pudding, either way our children found out at the Spanish Summer Camp day cooking session how easy and yummy this recipe can be.
For all of those that want to try out this simple recipe, here it is:
For a small portion of Spanish Torrijas you will need:
- 6 slices of french bread (baguette style)
- 250 ml milk
- 1 large egg
- 1 cinnamon stick
- skin of a lemon (1 -2 pieces)
- skin of an orange (1-2 pieces)
- 25gr of sugar
- 100 gr of sugar
- 25gr of ground cinnamon
- vegetable oil
- On a medium size pan you will add the milk, cinnamon stick and skin of lemon and orange, along with the 25gr of sugar, you will bring it to boil. Once it starts boiling you turn it off and let it cool down.
- In the meantime you can whisk the egg. You will then put the slices of bread in a container and pour out the milk on them until they are completely coated.
- After that you drain each slice and soak it in the egg. You will have a sauce pan with hot oil ready, so you put each slice on the sauce pan as soon as you take it out of the egg.
- Cook them for a couple of minutes, both side until they get a nice toasted colour. Once they are ready, put them on top of a plate with a kitchen paper towel so the oil can be soaked.
- Finally, on a different plate you will mix the sugar and the ground cinnamon. Take each slice of bread and coat it with the mixture.
- Your Spanish Torrijas are ready to be enjoyed by the whole family!. You can have them hot or cold. Either way they taste amazing.
** For our vegan students we replaced the cow milk with almond milk and the egg for vegan egg powder. 😉