The Torrades de Santa Teresa are made from bread leftovers, in this case, stale bread, whose origin dates back to ancient Rome.
Traditionally made for Easter, it is a dessert that is very popular in Andorra, Catalonia, the Balearic Islands and Valencia, where it is called gresoletes dolces, pa de Papa or llesquetes, among other names. You can also find them in Portugal (fatías douradas) Madrid (torrijas), the Netherlands and France.
A variant of the recipe we offer for you to take advantage of stale bread is to cut it into squares and let it soak overnight with milk with a few teaspoons of sugar. The next day, add 4 eggs, beat them and add some raisins. Put in a mould and in the oven for about 30 minutes and enjoy.
Preparation for 4 people
First, infuse the lemon peel with milk.
Then put the slices of stale bread in it to soften.
When soft, drain them so that they can be fried well.
Beat the egg and soak the slices until covered.
Fry the slices in butter (or lard or oil) and, when golden, drain with some kitchen paper.
Add sugar and, if you like, add a little cinnamon. A spectacular dessert.
Ingredients for preparing torrades de Santa Teresa:
-4 slices of stale bread
-500 ml of milk
-Cinnamon powder (optional)
A traditional dessert linked to Easter, but which is now consumed at any time of the year, whether as a dessert or as a snack.