The British might call torrijas bread pudding, while the Americans would probably see it as a Spanish variation of “French Toast.” This “sweet” is traditionally eaten during Lent, the 40-day period before Easter. It is believed that torrijas originated in Andalucian convents during the XV century as a way to use up stale bread. Try our twist on this classic dish for Easter with Cardenal Mendoza.
- 8 slices (1 loaf) of Viennese bread from the previous day
- 1 litre of whole cream milk
- 1 cinnamon stick
- Peel of a lemon
- Peel of an orange
- 230 grammes
- Cinnamon powder
- 3 eggs beaten
- Olive oil enough to fry
- 300 ml of water
- 120 grammes of brown sugar
- 100 ml of brandy Cardenal Mendoza
- 4 scoops of vanilla ice cream.
- Slice the bread into slices of about 2cm of thickness
- Bring the milk to the boil together with the sugar, lemon and orange peels and the cinnamon stick
- Dip the slices of bread into the milk and then into the beaten egg mix
- Heat the oil to about 160 degrees and fry the bread turning each side after about 1 minute each side or until golden brown
- Set the fried torrijas in a plate
- Boil the water, brown sugar and brandy Cardenal Mendoza allowing to boil for 2 minutes. Then pour this syrup over the torrijas
- Let stand them and serve with a ball of vanilla ice cream.
- To give it the final touch, spread a little more of the syrup that we created previously over the torrijas and garnish with fresh strawberries