Torrijas with coconut milk
Recipes from other countries
Sweet
Dessert
Easy
45'
Torrijas are a Spanish version of the famous French toast, very traditional in Spain during Easter. It is said that the dish was originally conceived in southern Spain as a way to use leftover bread. Here, the stale bread is filtered with sweetened milk enriched with cinnamon. The bread slices are then coated with egg and fried in olive oil. Finally they are coated with sugar and cinnamon. The result: a delicious breakfast or dessert with a crunchy and sweet exterior and in the middle a creamy pudding and the special touch of coconut milk to make lactose-free torrijas.
Ingredients
- 20 slices of hard bread
- 2 cans of of Coconut Milk
- 2 cups of water
- 1 stick of of Nativo Cinnamon Stick
- 6 big eggs
- 1 cup of of GOYA Unico olive oil
- 1 tablespoon of Goya ground cinnamon
- 1 Lemon peel
- 600 gr of white sugar
Preparation
- In medium saucepan over medium heat, add GOYA coconut milk, 2 cups water, ¼ cup sugar, lemon and orange peel and cinnamon stick. Bring milk mixture to a simmer, stirring occasionally to dissolve sugar. Remove the pot from the heat and let the liquid sit for 5 minutes. Strain the milk.
- In a large casserole dish, arrange the bread slices in a single layer. Pour half of the hot milk mixture over the bread slices, let stand until the bread absorbs the milk, about 2 minutes. With the spatula, gently flip the bread slices and pour the remaining milk over the bread. Let stand until the bread is completely moist, about 3 more minutes. The bread should be juicy, but not too soft so it doesn't crumble.
- Meanwhile, in a shallow dish, beat the eggs and set aside. Separately in a medium bowl, and using a fork, mix the remaining sugar and ground cinnamon until well combined and set aside.
- Heat the olive oil in a large nonstick skillet or grill pan over medium-high heat. Using a spatula, gently transfer the bread to the egg mixture (the bread should be very soft); turn the bread over to coat completely. Carefully lift the bread slices out of the egg mixture, letting the excess egg drip back into the dish. Fry the bread slices turning once, until puffed and golden brown on both sides, about 6 minutes.
- Immediately transfer the bread slices to a plate with absorbent kitchen paper to remove excess oil and sprinkle with cinnamon and/or sugar to taste. Serve hot or cold.
