2. INTRODUCTION  Torrijas are thick slices of day-old bread that have been dipped in milk, rolled in beaten egg, fried in olive oil, and dusted with cinnamon sugar.  Although torrijas can be eaten for breakfast, Spaniards more often treat them as a dessert or “merienda”, the late-afternoon snack. Torrijas would also be great for coffee break, usually taken at eleven a.m. You don't have to reheat torrijas. They taste wonderful at room temperature (even better than when they're hot).  You could serve torrijas with tea, coffee, or hot chocolate.  Torrijas are traditionally enjoyed on Father’s Day and during Holy Week (Easter), “Semana Santa”, in Spain, but many Spaniards enjoy them all year. It's a great way to take advantage of a day-old bread.

3. There are many recipes for torrijas out there, some of them quite complicated. This is one of the simplest (and best).

4. INGREDIENTS  Good bread, one day old (French bread) except maybe rye, would work well.  Milk  Eggs  Olive oil  Cinnamon and sugar

5. PROCEDURE 1 st ) Cut the bread into slices about 1 inch thick.

6. 2 nd ) Dip the slices in milk, with sugar and cinnamon

7. 3 rd ) After that, roll them in beaten egg.

8. 4 th ) Fry them in about 1/2 inch of hot olive oil, turning, until both sides are as brown as you like them.

9. 5 th ) Drain the torrijas on paper towels.

10. 6 th ) Sprinkle them with cinnamon and sugar.

11. 7 th ) Serve them hot or at room temperature, for dessert, coffee break, or breakfast.

12. THE END