Torrijas

The Torrijas is a typical dessert of Lent and Easter, not just in Murcia, but also in Spain, and parts of Latin America . This dessert is very similar to French Toast. I guess this dessert arose in famine time to take the bread was left over from one day to another. There are recipes in the fifteenth century that it appears this dessert.
Recipe:
Use sliced bread. The slices should be of a thickness of about 2 cm. Homemade bread is preferred field or a day or two before preparing the toast as it absorbs better milk. Boil milk (half a liter, for a loaf of bread of 250 g) sugar (125 g), a cinnamon stick, and lemon peel. Pour the hot milk (although I think it is better cold, so the bread does not break) on slices of bread to soak up enough. Then the slices are coated in egg batter and then fry in oil (preferably olive oil) in a very hot pan. Frying the slices are to be browned on both sides. It has prepared a hot syrup made with a pint of water, 125 g of sugar, a tablespoon of honey and a tablespoon of sweet white wine (muscat type, Malaga, some use instead anise liquor type, etc.). This syrup is prepared by cooking these ingredients previously. As the pan is removed from the container will pass to the syrup and then passed to another tray. If you want you can sprinkle powdered sugar or honey and cinnamon on top.
Enjoy it!