First, I should explain the reason for the trip. My husband’s cousin and her two friends were celebrating their birthdays this month. They decided to celebrate this year by going to Vegas. Lucky for me, they invited me to come along. Going to Vegas for the first time with these three ladies was so much fun! We had a great time exploring hotels, walking, shopping and eating. I was in awe of all the hotels’ artistic decors and dazzling structures. The fountain shows and the bright lights of the Vegas strip at night were sights to behold.
While in Vegas, I was able to taste some food for the first time. This food experience was made possible by the brother of one the ladies. He is one of the chefs at Julian Serrano’s Tapas restaurant and was our guide while in Vegas. Because of him, I was able to try foie gras for the first time. I was also able to try imported Spanish serrano ham as well as imported Spanish “pata negra”, the most delicious ham in the world. I was able to try their popular mixed paella which consists of lobster, mussels, shrimp, chicken, Spanish pork chorizo and vegetables. The highlight was when I was able to go behind the scenes, in their kitchen and watched the chef make paella. It was indeed an experience I will never forget.
Note: This post is based on my opinion and personal experience. I did not get paid for this post.
Frequently Asked Questions
What bread works best for Torrija?
A day-old Italian loaf is ideal because it soaks up the milk mixture without falling apart. You can also use any sturdy bread like challah or brioche for a richer flavor.
How do I store leftover Torrija?
Store any leftover Torrija in an airtight container in the fridge for up to three days. Just reheat them in a skillet to bring back that crispy texture.
Can I make Torrija ahead of time?
You can prepare the milk and egg mixture in advance, just keep it covered in the fridge. However, it’s best to fry them fresh right before serving to maintain that delicious crunch.
What toppings go well with Torrija?
A sprinkle of sugar and cinnamon adds a nice touch, but vanilla ice cream or fresh fruit like berries also pairs beautifully with it. Drizzling some honey or caramel sauce makes it extra decadent.
What are common mistakes when making Torrija?
One common mistake is using fresh bread, which can end up mushy. Also, be careful not to soak the bread for too long, or it might fall apart while frying.
Torrija (Spanish Toast)
Ingredients
- 1 day old Italian loaf or any loaf of bread
- 4 cups whole milk
- 3 tbsp sugar or honey
- 1 stick cinnamon
- 4 eggs
- Vegetable oil for frying
- Sugar and cinnamon for sprinkling (optional)
- Vanilla ice cream (optional)
Instructions
- Slice loaf of bread into 1-inch diagonal slices. Arrange them on a shallow dish. Set aside.
- Pour milk in a saucepan with sugar and the cinnamon stick and bring to a boil. Turn off the heat the moment it starts to boil and let stand for 5 minutes.
- Discard the cinnamon and then pour the milk over the bread. Let the bread soak in the milk mixture for an hour.
- Beat the eggs in a shallow dish. Set aside.
- Heat enough oil to come ½ inch up the sides of a large frying pan over medium high heat. With a large spatula (the bread will be overly soft), carefully coat slices of bread one at a time with the beaten eggs.
- Fry the slices in the preheated pan until golden brown, about 2-3 minutes per side. Drain toasts on plates lined with paper towels.
- Serve sprinkled with sugar and cinnamon or with vanilla ice cream.
Notes
Nutrition
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