Spanish Easter Torrijas

Spanish Easter Torrijas

Margaux

"This recipe was first created at the Convent of Saint Theresa in Ávila, Spain in the early 1500s, under the Catholic Kings, Emperor Carlos V and his son Felipe II, devote Catholics who created the devasting Inquisition. Today, this similar recipe to French Toast is a renowned breakfast and / or dessert specialty throughout the Iberian Peninsula and is always sautéed in Evoo, never butter as in France or the UK or the USA. NOTE: THE PHOTO SHOWS A MODERN FASHIONABLE TORRIJA TAPA;PLACING HAM OR AN EGG ON TOP OF THE SAUTÉED BREAD; PROVIDING A SAVOURY COMBINED SWEET BREAKFAST ..."
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Ingredients

15 m servings
Serving size has been adjusted!
Original recipe yields 4 servings



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Directions

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  1. 1) Slice the day old bread in thick slabs and place in a bowl of red wine and 1/2 the sugar for 3 minutes
  2. 2) when the bread has absorbed the wine, however, is not mushy or too wet; pass the bread in the beaten egg combined with the orange zest
  3. 3) Dust the bread slices with a very fine coat of flour from the wooden board of work surface and then sauté the bread slices in batches in 2 tblsps. of Evoo until golden on each side
  4. 4) sprinkle with cinammon and sugar to taste
  5. 5) serve with rasberry or strawberry preserves and a glass of sparkling wine

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