TORRIJAS! I KNOW. I know. It looks like French Toast. Yes, it's made with bread, eggs, and milk. But, this is absolutely NOT French toast and I wish the BBC, among others, would stop providing recipes that are simply variations on French Toast all the while describing torrijas as Spanish French Toast. I swear to you, it's not French Toast.
Torrijas are a traditional Semana Santa (Easter) specialty, best made with special "torrijas bread." And, yes, there are eggs. And, yes, there is usually milk. There can also be — depending on who's doing the cooking — lemon, cinnamon, sugar, olive oil, honey, wine, brandy... And, although the BBC says you shouldn't soak the bread in the mixture for more than 10 minutes (give me strength), if you use the correct bread, you absolutely must soak it for more than 10 minutes. Two hours or more. Even overnight. Being the right bread, the crust stays firm. After you fry the bread, the inside will be just like custard.
I've shared our friend the Goddess Elena's mother's torrija recipe. Otherwise, enjoy your French Toast.
¡TORRIJAS! LO SÉ. Lo sé. Lo sé. Parece "French Toast" (que significa literalmente Tostada Francesa). Sí, está hecho con pan, huevos, y leche. Pero, absolutamente, esto no es French Toast, y me gustaría que la BBC, entre otros, dejara de ofrecer recetas que son simplemente variaciones de French Toast, todo el tiempo describiendo las torrijas como French Toast. Te lo juro, no es French Toast.
Las torrijas son una especialidad tradicional de Semana Santa, mejor hecha con un especial "pan torrijas". Y, sí, hay huevos. Y, sí, generalmente hay leche. También puede haber, dependiendo de quién lo esté cocinando, limón, canela, azúcar, aceite de oliva, miel, vino, brandy ... Y, aunque la BBC dice que no debes remojar el pan en la mezcla por más de 10 minutos (¡dame fuerza!), si usas el pan correcto, absolutamente debes remojarlo por más de 10 minutos. Dos horas o más. Incluso durante la noche. Siendo el pan correcto, la corteza se mantiene firme. Después de freír el pan, el interior será como flan.
He compartido la receta de torrija de la madre de nuestra amiga la Diosa Elena. De lo contrario, disfruta de tu French Toast.
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| THE GODDESS ELENA'S TORRIJAS. LAS TORRIJAS DE LA DIOSA ELENA. |
Holy moly, that looks good!
ReplyDeleteDebra:
DeleteDios Mío, it is!
What is the torrija bread like? I would love to make this, but don't know if I could find (or bake) bread of the right character.
ReplyDeleteWilma:
DeleteThe torrijas bread has a chewier crust. It's not a hard crust, but it denser and holds up better in the soaking. One thing that is suggested is that, no matter what bread you use, it should be slightly stale, so it doesn't get soggy and the crust holds together. So a slightly thicker, denser, chewier, but not hard and crusty, crust. If that helps!
I love that little admonition in the recipe to do not burn! Since I don't like the whole bready, milky, eggy thing ( I loathe French toast) I probably won't attempt this.
ReplyDeleteDeedles:
DeleteEven thought it's NOT French Toast, you're absolutely right: If you loath French Toast, you probably won't like torrija.
Wish I knew what Torrija Bread is. Can you suggest another bread ?
ReplyDeleteI make a casserole where you soak bread (and what you like) in an egg and cream mixture overnight then bake. I like it because I am not stand over the stove cooking and it comes out so creamy good.
cheers, parsnip
Hi Parsnip:
DeleteWilma had the same question and this is what I said. I hope it helps. The torrijas bread has a chewier crust. It's not a hard crust, but it denser and holds up better in the soaking. One thing that is suggested is that, no matter what bread you use, it should be slightly stale, so it doesn't get soggy and the crust holds together. So a slightly thicker, denser, chewier, but not hard and crusty, crust.
Can we get this bread in New Mexico?. (P.S. Is someone using Google Translate? The recipe has a heavy accent.)
ReplyDeleteFrank:
DeleteI don't think you'll find Torrijas Bread specifically, but you could find something that will do. And, oh that translation. Jerry received the recipe a couple of years ago. Elena had already explained it all to him, so he didn't bother to do anything more than simply run the last part through a translator.
I don't particularly like French toast, so if you're SURE it's not French toast, I may give it a try.
ReplyDeleteKirk:
DeleteWell... I'm sure it's not French Toast but, if you really don't like French Toast, you probably won't like this. It does start with eggs, bread, and milk, after all.
LOVING French toast I think I will try soaking for longer periods now......so a bread slightly stale with a chewy crust eh? Smothered in Maple syrup.......oh sorry I was dreaming about it!! lol
ReplyDeleteJim:
DeleteYeah, Jerry thinks about it with maple syrup, too. But, for us, even honey is more sweet than we need. It's already very sweet.
Swiss toast? Belgian toast? Jamaican Toast?
ReplyDeleteAdam:
DeleteSpanish Toast?
A source with a bottom is indispensable in the kitchen. And several other rooms. As long as you remember to turn off and book.
ReplyDeleteWalt the Fourth:
DeleteAnd I think you're supposed to stirring with the cinnamon stick, which is what really makes the source with the bottom indispensable.
ummmmmmmmmmmm, spanish toast with maple syrup. or spanish toast stuffed with fruit and whipped cream.
ReplyDeleteanne marie:
DeleteI like mine plain. Already very sweet. But honey is a popular topping here. (Then again, fruit and whipped cream...)
I hope it was delicious whatever you call it.
ReplyDeleteSpo,
DeleteSo good. And Jerry still has two loaves of torrijas bread in the house