‘Torrijas’ are a Spanish version for the famous French toasts, they are very traditional in Spain during Easter. It is said that this dish was originally created in southern Spain as a way to use leftovers of bread. The bread is filtered with sweetened milk and enriched with cinnamon. Afterwards, we cover the slices of bread with egg and then fried in olive oil. Finally, they are covered with sugar and cinnamon. The result? A delicious breakfast or dessert with a sweet and crunchy exterior and a creamy pudding on the inside with a special touch of coconut milk to make a lactose-free French toast ideal for gluten intolerants.
Spanish torrijas with coconut milk
- 20 slices hard bread
- 2 cans GOYA COCONUT MILK
- 1 1/4 cup sugar
- 1 unit GOYA cinnamon sticks
- 1 cup GOYA Extra Virgin Olive Oil
- 1 spoonful ground cinnamon
- 60 grams white sugar
- orange and lemon peel
- In a medium pan heated over medium fire, add Goya coconut milk, 2 cups of water, ¼ cup of sugar, lemon and orange peel and a cinnamon stick. Turn the heat down for the mixture, and stir occasionally to disolve the sugar. Remove the pan from the heat and let it sit for 5 minutes. Then strain the milk.
- In a large pan, place the bread slices in a single layer. Pour half of the hot milk mixture over the bread, let the slices absorb the milk for about 2 minutes. Using a spatula, gently flip the bread and pour the rest of the milk over them. Let them stand still until the bread is completely moist for about 3 minutes more. The bread should be juicy, but not too soft so that it does not crumble apart.
- Meanwhile, in a bowl, beat the eggs and set them aside. Separately on a medium plate, with a fork, mix the rest of the sugar and ground cinnamon until they are well combined and set the mixture aside.
- Heat the olive oil in a large nonstick pan or grill over medium-high heat. With a spatula, gently soak the bread with the egg mixture (the bread should be very soft); turn the bread over to completely cover them with the mixture. Carefully lift the bread slices out of the mixture, allowing the excess to drip back onto the plate. Fry the bread slices by turning them once, until they are puffed and Golden Brown on both sides, for about 6 minutes.
- Immediately transfer the slices of bread to a plate with absorbent kitchen paper to remove the excess of oil and place them on a tray after sprinkling over them ground cinnamon and sugar, one at a time. Serve them hot or cold.