Carnival toasts, This is how we have always called torrijas at home. Every year when Carnival week arrives, we prepare them, either with stale bread or with the bread that the bakery prepares for this purpose. And the latter is the one that we have used to prepare these Carnival toasts with consensual milk that I propose to you today.
The bread for torrijas is a Brioche bread. A very soft bread that absorbs very well the liquids and aromas in which the toasts are soaked before being fried. In our case, milk infused with lemon and cinnamon and combined with condensed milk, to give it an extra sweet touch.
Don't you have bread for toast? You can prepare it with stale bread; will not taste the same but will become a perfect dessert to celebrate Carnival. At the time of proceeding you will have to do it in the same way, controlling that if the soaking is just enough to be able to work with the slices later without breaking. And if you don't want to use bread, you can turn to another carnival dessert: the fried milk. Shall we get down to business?
The recipe
- A loaf of bread for torrijas
- 400 ml. milk
- The zest of ½ lemon
- 1 cinnamon sticks
- 150 g. condensed milk
- 1-2 Eggs for coating
- Olive oil
- Sugar and cinnamon for dusting
- Cinnamon
- We put the milk with the lemon peel and cinnamon in a saucepan and bring to a boil. When it boils, remove from the heat and let the milk infuse until it becomes warm, about half an hour.
- We take advantage of this time period to cut the bread slices 2-3 centimeters thick obliquely, so that the torrijas have that characteristic traditional shape.
- Then we place the slices in a source deep enough to hold the milk and sized so the slices don't pile up.
- Once the milk is warm, almost cold, we mix with the condensed milk until a homogeneous mixture is achieved.
- Now, we pour the mixture into the source with the slices of bread. We let them soak for a couple of minutes and turn them over so that they do the same on the other side for another minute. Then we put something on the tray that makes the liquid go to one end so that it does not touch the toast.
- We prepare a dish with a mixture of sugar and cinnamon and another with beaten egg. We passed the toasts through the egg and the we fry in batches in oil hot until lightly browned on both sides.
- Once golden, we take them out, drain lightly on an absorbent paper on one side and immediately after we batter them in sugar and cinnamon, to taste
- We let them cool Canaval toasts before trying them, if we can!