The dish known as milk torrijas stands out as a beloved dessert in many regions during Easter week. Traditionally, slices of bread are dipped in a mixture of milk and eggs and then fried, a method that brings most of the fat and calories. Today, a lighter, healthier version is available by using an air fryer, delivering a familiar flavor with fewer calories.
Torrijas de leche: the simplest recipe
To create this milk-based French toast, the ingredients are chosen to be lighter and more nutritious than the classic version. Wholemeal bread replaces white bread, and erythritol substitutes refined sugar. The finished result closely resembles traditional French toast while cutting calories and fat.
For these milk-torrijas, the following ingredients are needed:
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Two thick slices of whole wheat bread
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Half a liter of milk
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Peel of half a lemon
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A stick of cinnamon
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Two eggs
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Half a cup of water
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Two tablespoons of honey
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Erythritol
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Cinnamon powder
Torrijas in the fryer
The milk is warmed with lemon peel and cinnamon sticks in a saucepan. It comes to a boil, then the heat is lowered and the milk rests for about 10 minutes. After that, the cinnamon and lemon peel are removed and the milk cools slightly before pouring into a deep bowl.
Next, the whole wheat bread is submerged in the warm milk until thoroughly saturated. It should sit for about 5 minutes, turning once so the other side also absorbs the milk.
Then the soaked bread is dipped in the beaten eggs, readying it for cooking.
The best bread for making homemade torijas
Prepare the air fryer with a suitable tray or attachment, lining it with baking paper cut to size. Gently arrange torrijas on the tray so they retain their shape and do not break, and cook in the air fryer for 12 minutes at 180 degrees. Flip them and cook for another 10 minutes on the reverse side.
Finally, a syrup is prepared to finish the French toast with milk. The air fryer method shines here as well.
You’ll make it this Easter with this French toast recipe.
To make the syrup, combine two tablespoons of honey with a little water in a small saucepan and simmer until it thickens slightly. The French toast is then drenched in this syrup.
Next, a sprinkle of cinnamon powder and erythritol is stirred in a plate and the toast is rolled through the mixture. The result tends to surprise with its balance of sweetness and spice.