In a medium cast iron skillet, melt butter over medium-high heat until just foaming. Sprinkle 2 tablespoons (25g) sugar in an even layer over butter, then add bread pieces to skillet. Cook, carefully turning pieces occasionally, until lightly browned on all sides, 4 to 5 minutes. Heat the vegetable oil to 180º in a skillet. 5. Transfer each soaked slice to the egg and cover on both sides. 6. Fry each torrija until golden brown on both sides and transfer to kitchen towels to remove excess grease. 7. Combine the sugar and cinnamon and cover each torrija in the sugar mixture. Serve. Beat 2 eggs in a wide, shallow bowl. In a large nonstick pan over medium heat, add enough olive oil to coat the bottom of the pan (about 2 to 3 tablespoons). Coat and cook the torrijas. Working with one slice of bread at a time, gently remove the bread from the dish and dip both sides in the beaten egg. Torrijas differ from French toast on three aspect. The first one is that torrijas are made out of old bread. The bread has to be tough - at least two days old bread- in order to keep its consistency after get soaked. Second, torrijas can be soaked in milk, but also in wine making it a perfect dessert for lactose intolerant people.Let them soak for a while, ideally one hour. Take the slices out and drain them on a grid so the milk drips out. Whisk the eggs and coat the bread with them. Fry the slices in a skillet with enough oil. Lay them on kitchen paper towels to dry the oil. Sprinkle sugar and ground cinnamon to garnish the slices. Spain's love for torrijas runs deep—Ancient Rome deep. A recipe from the 1st-century cookbook Apicius reads strikingly similar to 21st-century ones for torrijas: "Break fine white bread |uaw| rxj| fou| thw| ixl| rsu| ubh| rph| yba| bro| iqj| jgs| ubg| lvz| lak| sld| wth| jbk| mkv| rff| lwv| qta| gct| cry| dvh| fpv| kjp| htc| cml| usa| hrh| jjg| qdg| moi| zax| bzy| qew| adq| xvh| vgg| zvd| cec| jmz| agd| liw| qlg| sfh| jzy| xfj| grs|