The ‘pa perdut’, as Georges says, a French translation of our ‘torrija’ is made with slices of bread from the day before soaked in milk.

Drained, they are coated in beaten egg and fried in plenty of oil until golden brown.

After they are sprinkled with sugar and cinnamon and served warm.

In Castilla they substitute milk for wine. My friend Teófilo, professor of Mathematics, from San Esteban del Valle, there in the province of Ávila, makes them… very good!