Torrijas also known as French toast, is a popular treat in Murcia, especially during Easter time. They are made from a slice of bread that is soaked in milk and, after being battered in egg, fried in a pan with oil. Then, deliciously coated with sugar and cinnamon.
1 cinnamon stick & cinnamon powder
In a saucepan, bring the milk to a boil with the cinnamon stick and the sugar. While the milk heats up, cut the baguatte into slices of about 2cm thick.
Once the milk mixture has come to a boil, pour it into a deep plate to later soak the slices of bread. Prepare another deep dish and beat the three eggs.
Heat the frying pan with the oil over a high heat so that the torrijas cook quickly and do not soak up too much oil. Wet the slices of bread in the milk and then dip in the egg before adding to the hot oil, a few at a time.
When they are golden on one side, turn them over and wait for them to brown on the other side.
Once toasted, remove them to a plate lined with kitchen paper to drain the oil.
As soon as you put the toasts on the plate, flatten them with a spatula and sprinkle with cinnamon and sugar.