Spanish Easter Torrijas Soaked in Cinnamon Milk

What you need

• 1 day-old baguette-style loaf, about 250 g (9 oz), or a special torrija loaf
• 600 ml (2 1/2 cups) whole milk
• 150 g (3/4 cup) sugar, 100 g for the milk, 50 g for coating
• 1 cinnamon stick
• 1 strip of lemon peel, no white pith
• 3 eggs
• 2 tsp ground cinnamon
• olive oil, for frying, about 1 cm deep in the pan

Method

Restated from the original video

1. 1

   Put the milk, 100 g of the sugar, the cinnamon stick and the lemon peel in a saucepan and bring just to a boil.

2. 2

   Take the pan off the heat and leave the milk to infuse until warm rather than hot, 10-15 min. Remove the cinnamon stick and peel.

3. 3

   Cut the bread into slices about 2 cm (3/4 in) thick.

4. 4

   Pour the milk into a wide, shallow dish. Beat the eggs in a second dish.

5. 5

   Mix the remaining 50 g of sugar with the ground cinnamon on a plate.

6. 6

   Heat the olive oil in a deep frying pan to 175 °C (350 °F), or until a cube of bread sizzles at once.

7. 7

   Lay a few slices in the milk and let them drink it up for about 1 min per side. They should be soft through but still hold together.

8. 8

   Lift each slice out with a slotted spatula, let it drain a moment and turn it in the beaten eggs.

9. 9

   Fry the slices in batches until deep golden, 1-2 min per side.

10. 10

    Drain on paper towels for a few seconds.

11. 11

    Turn each torrija in the cinnamon sugar while still warm. Serve warm or at room temperature.

Imported from visitsouthernspain.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.