This blessed week brings desserts that light up our kitchens, with torrijas standing at the top of the list. Torrijas blend simplicity and indulgence, offering a treat that feels nutritious even as it satisfies a craving for something sweet. These Easter staples are a nostalgic reminder of childhood breakfasts and family gatherings, and many wonder how to craft homemade torrijas and what bread works best for them, according to the Consumer and User Organization insights (OCU).
Why are torrijas the typical Easter dessert?
Torrijas are a classic French toast variation built on a few humble ingredients: bread, milk, sugar, eggs, and oil. Throughout Holy Week in Spain they have long held a special spot, valued for the energy they provide from a single serving, which can surpass four hundred kilocalories. This makes torrijas a substantial choice during fasting periods or when looking for a comforting, robust dessert that Chefs and home cooks alike turn to as part of Easter celebrations.
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What is the best bread for making torrijas
As with any beloved recipe, enthusiasts have their own favorite types of bread. The secret to good torrijas lies in choosing the right bread and letting it soak long enough to absorb the milk mixture without losing structure. The question of the best bread for making torrijas is a lively debate that mirrors other food debates—one that enthusiasts enjoy exploring in depth.
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Torrijas are traditionally made with bread that has begun to dry out a bit. A day or two of aging can be ideal, as it balances the softness of bread soaked in milk with the firmness needed to hold up to beating and frying. The right bread helps create the ideal texture: crisp edges with a tender interior. A recent survey by the OCU sheds light on practical preferences and methods for achieving that perfect soak and crunch.
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- Loaf bread: The OCU suggests using bread from the day before; it should sit in the milk mixture long enough to soak through and soften the crust. Opt for thick slices to prevent crumbling during frying.
- White bread: With a soft, firm crumb and low moisture, this choice soaks nicely, especially when slightly aged to ensure a sturdy crust after frying.
- Ciabatta: The holes can make soaking uneven, so it’s less ideal for torrijas because the liquid tends to escape rather than soak evenly.
- Bread with softer texture: If using softer bread, slice thickly and proceed cautiously to maintain integrity during soaking and frying.
- Specialty torrija bread: Some loaves are designed for this use, offering a consistent crumb and softer crust, though they may be pricier.
- Industrial French toast bread: A convenient option that yields a compact crumb and a soft crust, sometimes pre-flavored with cinnamon for easy preparation.
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So, what is the best bread for torrijas? The OCU notes that ciabatta and very thin slices should be avoided. For best results, specialty French toast breads are a favored alternative for their reliability and ease, even if they come at a slightly higher price than standard loaves.
How to make torrijas: a reliable recipe
How to make homemade torrijas
- 1 loaf of bread
- 1 liter of milk infused with orange peel, lemon, cinnamon, and optionally sugar
- eggs for the batter
- vegetable oil for frying
- sugar and cinnamon for dusting
- Cut the bread into curved slices about 2 centimeters thick with a serrated knife so they soak evenly.
- When the milk is warm, pour it over the bread slices so they soak thoroughly.
- Let them soak for at least an hour to ensure full absorption.
- Drain well, then coat the slices in beaten egg.
- Fry the torrijas in an appropriate amount of oil until golden.
- Serve on a plate and top as you like: with sugar and cinnamon, honey, syrup, dessert wine, jam, or whipped cream.