It’s now been two weeks since Easter Sunday and I’ve finally managed to eat my way through the mountains of Cadbury eggs, peanut butter cups, chocolate bunnies and gummy candy that my parents so graciously sent me. But Easter actually doesn’t stop after one day of festivities: it’s a liturgical season of the Catholic calendar year that lasts fifty days.
Obviously, this means that for fifty more days, you can keep eating copious amounts of delicious desserts (I can just detox after Pentecost, right?). I like to celebrate with this easy recipe for torrijas, a popular Easter food from Spain.
Torrijas are what you’d get if French toast and a doughnut had a sweet, cinnamon-sugary baby. They’re perfect as a complement to your savory bacon and eggs at brunch, or as a late-afternoon snack with tea.
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: about 20
4 cups milk
3 ½ cups vegetable oil
4 cinnamon sticks
1 tablespoon lemon juice
¼ cup sugar
¾ cup sugar
3 ½ teaspoons cinnamon
1. Cut the baguette into 1-inch slices.
2. Beat the eggs.
3. Heat the milk, sugar, lemon juice and cinnamon sticks in a saucepan together until the sugar dissolves.
4. Mix the cinnamon and sugar to create the topping.
5. Heat the oil on low heat so that it doesn’t splatter. (Keep an eye on it—you don’t want the oil to splash.)
6. Dip the baguette slices into the milk mixture.
7. Dip the baguette slices into the egg.
8. Fry the slices in the heated oil until golden brown. (This should take about 2 ½ minutes per side, but go by color over exact timing.)
9. Cover the slices in cinnamon sugar.
Can’t get enough of cinnamon sugar? Try these recipes: