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Torrijas malagueñas

Torrijas Malagueñas (Málaga style French toast)

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These are some of the most traditional desserts in Spanish cuisine famous during Lent and Easter Week but with a Málaga touch. Before frying, in Málaga, they get soaked in Moscatel wine to acquire a flavour that makes them exceptionally delicious.

We need bread, milk, eggs, sugar, cinnamon and wine. We recommend using local products like Sweet wine with the D.O. Málaga seal and the Miel de Flores de Alhaurín.


Preparation recipe

Time

20/30 Minutes

Category

Dulces y postres

Ingredients

  • A loaf of three-day-old bread
  • 1 litre of milk
  • 1 cinnamon stick cut in half
  • Lemon rind
  • 6 tablespoons of sugar
  • 1 glass of sweet wine
  • 8 eggs
  • 1 litre of sunflower oil for frying
  • Sugar
  • Ground cinnamon

Explanation

These are some of the most traditional desserts in Spanish cuisine famous during Lent and Easter Week but with a Málaga touch. Before frying, in Málaga, they get soaked in Moscatel wine to acquire a flavour that makes them exceptionally delicious.

We need bread, milk, eggs, sugar, cinnamon and wine. We recommend using local products like Sweet wine with the D.O. Málaga seal and the Miel de Flores de Alhaurín.

Step by step

1. In a pot, mix the milk, cinnamon and lemon rind. Cook it all together for five minutes. Take them off the heat and add the sweet wine.2. Cut the bread into wide slices that are about 2 cm and soak them in the mixture,3. Pass the bread slices through beaten eggs and fry them in a generous amount of oil until they’re golden brown.4. Once fried, place them on a piece of kitchen paper, so they absorb the extra oil. Sprinkle them with sugar and ground cinnamon.