Breakfast · 40 min · spanish

Torrijas

Weeknight-friendly Spanish cooking: Torrijas comes together in 40 minutes with day-old brioche, whole milk, and not much else. It is weeknight cooking that still hits your targets — 7 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 loaf Day-old brioche
• 3 cups Whole milk
• 3 Eggs
• 1/2 cup Sugar
• 1 Cinnamon stick
• 1 strip Lemon peel
• 2 cups Olive oil

Steps

1. Infuse the milk with the cinnamon stick, lemon peel, and half the sugar over medium heat; cool slightly.
2. Cut the brioche into thick slices and soak them in the warm milk until saturated but holding together, about 2 minutes per side.
3. Dip each soaked slice in beaten egg and fry in hot oil until deeply golden and crisp, about 2 minutes per side.
4. Drain on a rack and roll the hot torrijas in the remaining sugar mixed with ground cinnamon.
5. Serve warm or at room temperature with a drizzle of honey.
6. Spain's answer to French toast, and older than it — this is the Holy Week classic.

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