Torrejas o torrijas as they say in Spanish or French toast as the Americans say about Grilled pain français, although it seems that they call ameritte or pain perdu (lost bread).
The Romans called pain a la romaine (bread to the Roman style) and in England they call it Poor knights of Windsor … whatever you call it, the interesting thing about this recipe is that you can do with the day-old bread is nutritious and very tasty.
I still remember that in my childhood my grandmother made them, with bread baguette, sliced into small slices, sprinkled with sugar that quickly out of the frying. We do them a little lighter because ours are seared in a pan with a little butter. Delicious …At home we eat frequently, and kids love it, us too.Before going to school or on a Saturday morning is the ideal time, you can to start the day with energy with a simple but delicious breakfast.
- 10 slices of bread you want, use bread small size. If you are using sliced baguette used more, depend on the size of the bread
- 1 1/2 cup milk
- 2 eggs
- 1 pinch of salt
- vanilla to taste
- 3 tablespoons butter
- Granulated or powdered sugar cant necessary, depending on your preference. I like the grainy for a touch crispy.
Mix in a bowl of milk, eggs, salt, vainilla.Calentar a pan wide and thick bottom. Immersed in the milk mixture two slices of bread, for a time from both sides.In hot skillet melt one tablespoon of butter, place the bread slices and cook until brown wet, turn and brown the other side. Go adding more slices to the pan as you go removing them. Repeat with all the bread.
It is important to moisten the bread right before taking it to the pan but we run the risk of disarmament, and not the idea. Once retire from pan placed in a source that you can bring to the table, sprinkle with sugar and serve.
Try them, are easy, rich and super-nutritious.
I hope my children to remember when they grow up, and today I still remember the smell of the kitchen when my grandmother made her for my brothers and me.Create memories depends on us, let food be part of our history.