French Toast (Spanish Torrijas)

spanish-torrijas Spanish French toast, torrijas, is traditionally served during Easter, but there's really no reason why you shouldn't enjoy this tasty treat any time of year. Soft inside, crisp outside and gently and warmly flavoured, it'll be love at first bite.

1 cup milk (240 mL)
1 stick cinnamon
1 cardamon pod
2 Tbsp. sugar
4 thick slices bread
1 egg
1 Tbsp. olive oil

To Serve:
1 Tbsp. sugar
¼ tsp. ground cinnamon

Warm the milk with the cinnamon, cardamon and sugar in a small pan over a medium-low heat. Stir now and then to dissolve the sugar and bring it to just about simmering, then turn off the heat. Let it sit a minute while you slice the bread.

Put the slices of bread in the bottom of a dish then pour over the warm milk. Leave it to absorb the milk, turning as needed.

Whisk the egg in a dish big enough to fit a piece of bread in.

Warm the oil in a medium-large skillet/frying pan over a medium-high heat. Gently press any excess milk out of the bread and then dip one slice at a time in the egg to coat then put into the pan. Fry up to 3 slices at a time, as fits, until golden brown on either side.

Stir together the sugar and cinnamon and sprinkle some over the cooked torrijas to serve.

Makes 2-3 servings.