I first discovered Torrejas when Kay & I were hunting for a fun Spanish recipe for our Spanish Fiesta Supper Club at Indie Fude. We played with the traditional recipe – but using a local sweet fruit bread in place of bread. It turned out to be a fabulous idea.
But what are Torrejas?
Torrejas are very much like french toast. Only they are better. ( and when made with irish fruit bread instead of white bread they are even better again… ) They are a traditional Easter treat in Spain. Usually made with stale bread – and served as a dessert. Most of the versions I have come across are thick and sweet, slightly eggy, covered in honey, and always served cold. Something yummy to enjoy with afternoon tea perhaps? YES.
And what have I done with them?
Well, I seem to have created a rather luxurious breakfast. That can also be served as dessert, or for an afternoon snack. When made with fruit loaf, the resulting torrejas almost resembles a welsh cake! You can even toast them to warm them up, if you wish. A multi talented creation!
I’d say these Torrejas are best served fresh with a hearty drizzle of honey. That’s what I did with these beauties after all!
You could experiment with these and make them with almost any of your favourite loaves. Torrejas made with wheaten bread are on my must try list, that’s for sure!
- 6 Slices of Fruit Loaf
- 1 Free Range Egg
- 70ml Whole/Raw Milk
- 90g Sugar
- 2 tsp Cinnamon
- A Good Glug of Your Favourite Oil ( I used Broighter Gold Rapeseed )
- 1 tablespoon of lemon zest
- 1 teaspoon of cardamom seeds
- Add milk, 45g of sugar, lemon peel, and cardamom seeds to a pan & bring to a boil, before simmering for 15mins
- Cut the bread in thick slices - I like to then cut the slices into circles
- When the milk mixture is finished, turn off the heat and soak the slices of bread in this mixture
- Let the slices of wet bread rest and cool
- Beat the egg in a shallow bowl and dip the slices in the egg mixture
- In the meantime, heat up about ½ an inch of the olive oil in a deep, heavy pan on a medium high heat
- Fry the slices, a couple at a time - flipping half way so that both sides are golden brown
- Let the toast rest on paper towels to absorb excess oil. In another bowl mix the remaining sugar (1/2 cup) with the cinnamon
- Cover the slices in the cinnamon sugar mixture and serve! Then, if you are me, drizzle with honey!
Do you have any secret recipes you want to share to celebrate National Bread Week? I’d love to hear any tips you have for how to pimp up my favourite loaves!