TORRIJAS- SPANISH BREAD PUDDING MORINGA VERSION
Spanish torrijas were not born as part of Easter tradition as it is believed. On the contrary, it was introduced in this festivity diet because of its high calorie content and satiating effect to counter the lack of some other food.
A notable difference with bread-based puddings from other European countries is that in Spain the torrijas are usually fried in olive oil, not in butter.
Preparation time: 1h
Ingredients for 4 people
· 250ml of soja milk
· Half loaf of stale bread
· Cinnamon to taste
· “Waka” Moringa Stenopetala powder to tast
· 2 medium sized egg
· Sugar (optional)
· Sunflower oil or olive oil (stronger flavour)
Poor soja milk in a big bowl with cinnamon and “Waka” moringa Stenopetala powder. Cut the bread into slices and leave them soak in milk until they soften.
Beat the eggs. Dip carefully the slices of bread into the beaten eggs and fry them in a pan on hot oil until golden. Drain on kitchen paper before serving. Sprinkle sugar on the slices to add some more sweetness.
Recipe by Laura Manzano Outeiral