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TORRIJAS (SPANISH FRENCH TOAST)

Sugared French Toast squares. Make a generous batch, keep them in the fridge to see you through Easter! Delicious warm or even when fried and eaten cold.
READY IN

50 minutes

COOKING TIME

45 minutes

PREP TIME

5 minutes

SERVES

Serves 4

ingredients

  • 250ml milk
  • 50ml double cream
  • 80g sugar
  • the peel of 1⁄2 a lemon
  • the peel of 1⁄2 an orange
  • 1 cinnamon stick
  • 1 vanilla pod
  • 4 slices of stale bread
  • 2 eggs
  • 2 tablespoons olive oil, or 40g clarified butter
IN STOCK
  • 1/2 tablespoons sugar, to finish
  • 1 teaspoon ground cinnamon, to finish (optional)
  • For the Turrón cream:
  • Alemany soft Turron, 125g
IN STOCK
  • 25ml milk
  • 100g whipping cream
  • Navarrico Hand-Peeled Peach Halves in Syrup
IN STOCK
  1. Warm the milk and cream in a pan with the sugar, peel, cinnamon stick and vanilla pod (seeds scraped in). Heat gently and just before it comes to the boil, take off the heat and leave for 30 minutes to infuse.
  2. Arrange the slices of bread in a wide, shallow dish and pour the infused milk and cream over them. Leave for at least 10 minutes, to allow the bread to soak up the mixture.
  3. Break the eggs into another wide, shallow dish and beat them with a fork. Once the slices of bread are soft with milk, coat each slice on both sides in the beaten egg.
  4. Heat the oil or clarified butter in a large frying pan and fry the slices, no more than one or two at a time, on both sides for about 2 minutes, until they brown around the edges. Then serve, or keep in the fridge and eat when cold, sprinkled with sugar and, if you like, ground cinnamon.

 You can eat them on their own or with toppings, like Navarrico Peaches in Syrup or a Turrón cream.

To make the Turrón cream:

  1. Break the turron up into a blender, pour in the milk and blend to a paste. 
  2. Whip the cream to soft peaks. Fold through the turron paste. If the cream loosens, whip again to soft peaks. 

 

                            

 

ingredients

  • 250ml milk
  • 50ml double cream
  • 80g sugar
  • the peel of 1⁄2 a lemon
  • the peel of 1⁄2 an orange
  • 1 cinnamon stick
  • 1 vanilla pod
  • 4 slices of stale bread
  • 2 eggs
  • 2 tablespoons olive oil, or 40g clarified butter
IN STOCK
  • 1/2 tablespoons sugar, to finish
  • 1 teaspoon ground cinnamon, to finish (optional)
  • For the Turrón cream:
  • Alemany soft Turron, 125g
IN STOCK
  • 25ml milk
  • 100g whipping cream
  • Navarrico Hand-Peeled Peach Halves in Syrup
IN STOCK

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