Air-fryer milk and cinnamon torrijas
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Nut-free and 5 more Indicative dietary requirements
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Recipe characteristics
Dessert
Dessert · Afternoon snack
1 to 2 hours
Ingredients
＋ Añadir a un menú- Bread day-old bread, twelve 2 cm slices 450 g
- Milk whole milk 650 g
- Lemon washed yellow peel only, no white pith 5 g
- Cinnamon one small stick; remove after infusing 2 g
- Sugar 60 g
- Egg three medium eggs without shells, beaten 150 g
- Extra virgin olive oil for brushing both sides 12 g
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Method
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Heat the milk with the sugar, lemon peel and cinnamon until steaming. Remove from the heat, cover and infuse for 20 minutes. Strain and allow to cool to lukewarm; discard the peel and cinnamon stick.
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Arrange the twelve bread slices in a dish and add the lukewarm milk in two stages. Soak for 5 minutes on each side, turning with two spatulas. The crumb should be moist but the slices must still hold together when lifted.
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Preheat the empty air fryer for 5 minutes at 190°C. Beat the eggs, coat the slices and let excess egg drip back into the dish. Spread the oil thinly over both sides of the torrijas.
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Place four separated slices in the basket. If the manufacturer permits baking paper, trim it so it is weighed down by the bread without blocking all airflow. Cook for 10–12 minutes at 190°C, turning carefully halfway through, until the egg is set and both sides are golden.
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Repeat with the other two batches, keeping the waiting slices refrigerated. Rest for 5 minutes before serving two torrijas per person.
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