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Like most groups of lovers of traditional, old and beloved dishes, Torrejas have their fans divided into two main parts: on one side of the fence you’ll find the traditionalist’s, who don’t want to change a thing and believe that only the original recipe and ingredients are worthy of  their love, and, on the other side of the fence, the folks who believe that nowadays we have access to better and more varied ingredients and therefore should try to improve recipes whenever possible, as long as the character of a dish is respected.
I personally respect both sides, depending on the dish involved. However, when it comes to Torrejas, I am a big fan of improving the original, which is just stale bread, dipped in milk or wine, then dipped in whole whisked eggs, sautéed and finally sprinkled with sugar. While there is nothing at all wrong with that, I believe you can agree that the version on this page outshines those simple, traditional Torrejas by a mile. (I can imagine the steadfast traditionalist’s reaching for their cannons right now……. 🙂
But anyway, don’t knock it until you try it. I am sure you too will become a convert, at least as far as Torrejas are concerned.
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Bon Appétit !   Life is Good !
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Click here for an easy Cranberry/Pecan-Bread Recipe
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Click here for more  “Easy Does It”  on  ChefsOpinion
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Click here for more  Pan Perdu (Arme Ritter) (French Toast)  on  ChefsOpinion

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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