Spanish Sweet Eggy Bread - Torrijas

A spanish twist on a classic British Eggy Bread. Though don't be fooled, this recipe is entirely faithful to its Spanish heritage and will no doubt leave you wanting more. Enjoy!

Serves 6

20 minutes

Ingredients

2 Litres of Milk

300g Sugar

1 Cinnamon Stick

1 Loaf of Day Old White Bread

Vegetable Oil (or any frying Oil)

2 Eggs, Beaten

FOR THE CINNAMON COATING:

100g Sugar

1 tbsp Cinnamon Powder

You May Also Need

Goes Well With

Directions

1.In a pan, bring the milk, sugar and cinnamon stick to almost boiling point. Stir occasionally to dissolve the sugar. Once incorporated, remove from the stove and leave for 15 minutes so all the flavours can infuse into the milk.

2.Slice the bread into 2-3cm slices (though you're welcome to cut them to preference). Place in a large shallow dish and evenly pour the milk on top. Leave in the fridge for 2 hours and flip the bread halfway through.

3.Heat the oil in a large frying pan over a medium heat. Dip each slice of bread in the egg wash just before adding to the pan. After a couple of minutes, flip the bread and repeat for each slice until both sides are golden brown. Remove and place on kitchen paper to drain excess oil.

4.FOR THE TOPPING: Mix the powdered cinnamon and the sugar and sprinkle generously over the slices. Do this while they are hot so the coating sticks better. Serve and tuck in !