I’m sure that when you think of torrijas, the ones of a lifetime come to mind. To make them, use hard bread dipped in milk that is then coated and sweetened with sugar. This time we are going to prepare them stuffed with chocolate and banana, an original and delicious recipe.
The torrijas are a very complete dessert and of great tradition in our country. They contain eggs (proteins of high biological value, fats, lecithin, vitamins and minerals such as iron), milk (proteins, fats, calcium and vitamin B2) and bread, an energy food, rich in complex carbohydrates. The chocolate, sugar and frying oil add extra calories to the recipe. Desserts like this are a delight for the palate, although it is recommended that their consumption be occasional and in reasonable quantities.
Cook the milk together with a vanilla pod and the lemon peel. When it has boiled, let it rest until it is tempered. At that time we add the sugar, stirring it to dissolve and reserve to soak the bread.
With the help of a fork we crush the bananas, until we get a paste.
We spread the pasta on a slice of sliced bread and we do the same with the cocoa cream, we put the two slices together for the part of the chocolate and the banana.
We soak the bread lightly with the help of a spoon until it is soggy and soft, but without getting rid of it and without dripping.
We pass the slices of bread very well drained, without dripping milk, for the beaten eggs and, in a pan with plenty of hot Betis oil, fry them so that they brown evenly.
Once fried, drain them in a tray covered with paper towels to eliminate the excess oil.
To serve them, place them in another source and sprinkle with powdered sugar and cinnamon.
Note: the quantities indicated are for 4 people, cooking 10 min preparation 30 min.
You may be interested
- 250 g of sliced bread without crust
- 2 bananas from the Canary Islands
- cocoa cream
- 250 g of whole milk
- 20 g of sugar
- 1 vanilla branch
- a piece of lemon peel
- 2 eggs to coat
- 5 g of sugar to decorate and accompany
- 5 g ground cinnamon to decorate and accompany
- Betis olive oil