Traditional French toast with cane honey and ground cinnamon from Didilo

In Spanish cuisine, few recipes evoke tradition quite like torrijas. This traditional Holy Week treat is reimagined here using carefully selected ingredients that add a special touch, such as Dedillo ground cinnamon and La Flor de Málaga cane honey, whilst retaining its artisanal character.

Ingredients (serves 4)

• – 1 baguette from the day before (ideally, a baguette specifically for French toast)
• – 1 litre of milk
• – 150 g sugar
• – 1 teaspoon of Didilo ground cinnamon
• – The zest of one lemon
• – 2 eggs
• – Mild southern olive oil (for frying)
• – Flor de Málaga cane honey (as much as you like)
• – Didilo ground cinnamon (extra for sprinkling)

Development

1. Prepare the milk
In a saucepan, heat the milk with the sugar, lemon zest and a teaspoon of Didilo ground cinnamon. Unlike the traditional recipe, which uses a cinnamon stick, the ground cinnamon blends perfectly into the milk, resulting in a more consistent flavour. Remove from the heat before the mixture comes to the boil and leave to cool.

2. Soak the bread
Cut the bread into thick slices (2–3 cm) and arrange them in a dish. Pour the flavoured milk over them and leave to stand until they are thoroughly soaked but still firm.

3. Coat in breadcrumbs
Beat the eggs and gently dip each slice in them to coat thoroughly.

4. Fry
Heat a generous amount of mild southern olive oil in a frying pan. Fry the torrijas in small batches until golden brown. Drain them on kitchen paper.

5. Finishing touches
Serve the torrijas warm, drizzled with ‘Flor de Málaga’ cane honey, and sprinkle them with a pinch of Didilo ground cinnamon to enhance their flavour.

The key factors behind the result

Using Didilo ground cinnamon ensures a more even distribution of flavour in every bite, whilst cane honey adds an intense, slightly toasty sweetness that is very characteristic of southern Spain. The result is torrijas that are more fragrant, moist and full of character.