Cortamos el roscón en rebanadas más o menos gordas.
Ponemos a calentar la leche y disolvemos en ella, azúcar y canela al gusto. Tenemos que tener en cuenta que el roscón ya de por sí está aromatizado, con lo que no será necesario, ser generosos con el azúcar y la canela.
Cuando tengamos la leche preparada, ponemos las rebanadas de roscón en esta, para que se remojen bien.
Después pasamos por huevo batido y freímos, y tendremos unas torrijas de roscón, listas para comer.
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8 Comments
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Yolanda Peris liked this on Facebook.
las torrijas me encantan yo las hago con barra posada de un dia para otro
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