Torrijas Españolas con Cítricos (Imprimir)
Pan remojado en leche aromatizada con cítricos y canela, rebozado en huevo, frito y espolvoreado con azúcar y canela.
# Ingredientes:
→ Milk Infusion
01 -
2 cups (500 ml) whole milk
02 -
Zest of 1 lemon
03 -
Zest of 1 orange
04 -
1 cinnamon stick
05 -
¼ cup (50 g) granulated sugar
→ Torrijas
06 -
1 loaf stale baguette or brioche-style bread, cut into ¾-inch (2 cm) slices
07 -
2 large eggs
08 -
Olive oil or neutral oil, for frying
→ Topping
09 -
¼ cup (50 g) granulated sugar
10 -
1 teaspoon ground cinnamon
11 -
Optional: honey or citrus syrup for drizzling
# Instrucciones:
01 -
In a saucepan, combine the milk, citrus zests, cinnamon stick, and sugar. Heat over medium heat until steaming but not boiling. Remove from heat, cover, and let steep for 10–15 minutes.
02 -
Strain the milk to remove zest and cinnamon stick.
03 -
Arrange the bread slices in a shallow dish. Pour the warm infused milk over them and let soak for 20–30 minutes, flipping halfway through, until fully saturated but not falling apart.
04 -
Beat the eggs in a separate shallow bowl.
05 -
Heat ¼ inch (0.5 cm) of oil in a frying pan over medium heat.
06 -
Dip each soaked slice in the beaten eggs, letting excess drip off, then carefully place in the hot oil. Fry until golden brown on both sides, about 2–3 minutes per side.
07 -
Remove to paper towels to drain. While still warm, coat each torrija in the cinnamon-sugar mixture.
08 -
Serve warm or at room temperature. Drizzle with honey or citrus syrup if desired.
# Notas:
01 -
Best made with slightly stale bread so it holds its shape.
02 -
Can be served cold, warm, or reheated slightly in the oven.
03 -
For a richer version, use half milk and half cream in the infusion.