Spanish Eggy Bread
I saw these at a little food stall and for something so simple, they really do hit the mark.
One of my childhood food memories is of eggy bread. I loved the stuff.
So seeing a sweet version I thought I would indulge my nostalgia and have a go at knocking up a batch.
Having more than one Spanish cook book in the house, I did a little digging and in local terms they are known as Torrijas and generally seem to involve wine. Some call for red, others white. As I was making for the kids and at breakfast time, I went with straight up milk as I would normally do for eggy bread.
The real key is to have stale bread. For best results, cut the rounds the day before and leave out to make sure they are good and stale, otherwise they can be a little inconsistent in the middle, though still delicious.
Step 1 - Prep
Have your stale slices of bread ready
Whisk your eggs until they start to get a little frothy
Warm the milk and sugar until the sugar has dissolved then set aside
Heat the oil in a pan
Put a tray out and cover with kitchen paper
Step 2 - The cook
Take a slice of bread, dip it in the sweet milk then into the egg on both sides
Pop in the oil and cook both sides until golden. Each side takes roughly 1 minute, if less, turn the hob down a little. I could get three at a time in my pan
Rest on the tray until they are all cooked
Step 3 - Serve
With them spread out on the tray, give them a good dusting of icing sugar and then to set them off, a fine dusting of ground cinnamon
Serve on a plate ideally still warm, with a final dusting of icing sugar
Spanish Eggy Bread
Stale French stick
250ml milk
1 tbsp white sugar
2 eggs
Sunflower or vegetable oil
Icing sugar
Ground cinnamon
