▷ Torrijas de toda la vida | Actualizado noviembre 2024

Sevillanas torrijas

I used to get some incredible rebounds, especially when I was older and I was aware that I had not been able to enjoy those clothes that I liked so much and what was worse, that my cousin was going to inherit them brand new and unworn and she was going to enjoy them.

The other day she told me that she had a lot of stale bread, that we could make torrijas and so «put them» in my blog for Easter. And I was delighted because Mama Carmen’s torrijas are the best in the world.

I hope that you will be encouraged to stay a little longer in my kitchen, just enough to share a torrija and a coffee and that I will tell you the recipe and some little tricks to make them perfect and delicious as those of Mama Carmen.

We cut the bread into slices of a couple of centimeters thick approximately. It is important that the bread is at least the day before (or a little more if possible) so that the crumb is compact and the slices have body.

4. Put a couple of slices of bread in the bowl of milk, soak them well on both sides (they should be well soaked in milk so that they are juicy but not to the point that the bread will fall apart when touched) and transfer them to the bowl of egg.

Torrijas recipe

By providing your email address you agree to our terms of use and privacy policy, as well as to receive emails from Time Out with news, events, offers and customer promotions.

By providing your email address you agree to our terms of use and privacy policy, as well as to receive emails from Time Out with customer news, events, offers and promotions.

You no longer have to wait for Easter to see them on the menus of restaurants/taverns and in the windows of bakeries and pastry shops in the city. The most typical sweet of these festivities also appears during Lent. There are so many different recipes that it is almost impossible not to find one that suits your taste. We have selected only some of our favorites, of the unquestionable ones, of those that you are already taking a long time to taste.

By providing your email address you agree to our terms of use and privacy policy, as well as to receive emails from Time Out with news, events, offers and customer promotions.

Vegan torrijas | ultimate recipe

I hope you will come to stay a little longer in my kitchen, just enough to share a torrija and a coffee and that I will tell you the recipe and some little tricks to make them perfect and delicious as those of Mama Carmen.

Wine and honey torrijas . homemade by grandma conchi

The bread, better of brioche. Traditionally, bread has always been used to make torrijas and the truth is that, although they were good, there was an important difference between the crumb -soft- and the crust -softer-. That is why, in recent times, many chefs have opted for a specific bread for torrijas with a bread closer to sliced bread, with a softer crust or, directly, for a brioche bread, which is the case of Taberna Matritum: sponginess guaranteed.

The secret is in the milk. Once the torrija has been cut, it has to be soaked in milk, which has been previously infused. The formula depends on each one, but Serrano gives his own: «Vanilla, cinnamon and citrus», to achieve a balanced flavor.

Hot or cold? This is one of the great doubts that assail us when making a torrija for fear that too hot milk may break the bread. In Matritum we keep it warm: neither one thing nor the other.

Whenever it is fried, it must always be dipped in egg. Before putting it in the frying pan, it must be dipped in beaten egg «unless it is made on the griddle», specifies Serrano. However, the one he makes follows the traditional process and is soaked in egg before frying.