Torrijas de Semana Santa

Ingredients

• 1day-old brioche loaf — cut into thick slices
• 1 Lwhole milk
• 1cinnamon stick
• 1lemon — peel in wide strips
• 100 ggranulated sugar
• 3eggs — beaten
• for fryingolive oil
• 3 tbspsugar and ground cinnamon — to dust
• 4 tbsphoney — optional

Method

1. Begin by slicing the day-old brioche loaf into thick slices, about 2 cm each. This thickness will allow the bread to absorb the milk mixture without falling apart.
2. In a medium saucepan, combine 1 liter of whole milk, 100 g of granulated sugar, and a cinnamon stick. Use a vegetable peeler to remove the zest from one lemon, being careful to avoid the bitter white pith, and add it to the saucepan. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the milk is infused with the cinnamon and lemon aroma. Do not let the milk boil; it should be hot but not scalding.
3. Once the milk mixture is ready, remove it from the heat and let it cool slightly. Meanwhile, in a shallow dish, beat 3 eggs until the yolks and whites are fully combined. Strain the milk mixture to remove the cinnamon stick and lemon zest, then gradually mix it into the beaten eggs, stirring constantly to prevent the eggs from scrambling.
4. Place the brioche slices in a large, shallow dish. Pour the milk and egg mixture over the bread, ensuring each slice is well-soaked. Let the bread soak for about 10 minutes, turning once, until the slices are saturated but still hold their shape.
5. In a large frying pan, heat enough olive oil to cover the bottom of the pan by about 1 cm over medium-high heat. Once the oil is hot, carefully add the soaked brioche slices to the pan, frying in batches if necessary. Fry each slice until golden brown on both sides, turning once. The bread should have a crisp exterior and a creamy interior.
6. As each batch of torrijas is finished, transfer them to a plate lined with paper towels to drain any excess oil. In a small bowl, mix 3 tablespoons of sugar with ground cinnamon to taste. Sprinkle this mixture over the warm torrijas, ensuring each piece is well-coated.
7. For a final touch, gently warm 4 tablespoons of honey in a small saucepan or microwave until it is runny. Drizzle the honey over the torrijas just before serving. Serve the torrijas warm, allowing the flavors and textures to shine.