Torrijas Spanish Dessert Recipes

TORRIJAS (SPANISH DESSERT)

Steps:

• 1. Cut the baguette into 3/4-inch slices. Lay the slices flat in a 9x13-inch baking dish in a single layer. (The slices can touch, but don't let slices overlap; use a second dish if needed). Set dish aside. Peel the lemon, and cut the peel into thick strips. (You won't use the lemon pulp for this recipe, but you can save it to use for another use.)
• 2. Place milk, honey, cinnamon sticks and strips of lemon peel in a saucepan and bring to a boil. Reduce heat to low, and let simmer 10 minutes. Let the milk mixture cool about 5 minutes. Remove the cinnamon sticks and chunks of lemon peel, then pour the milky mixture over the top of baguette slices. Set aside about 15 minutes to allow the slices soak up all the milky mixture.
• 3. Heat the oil in a large skillet over medium heat.
• 4. Beat the eggs and water together in a bowl. Dip each baguette slice in the egg mixture and then place several slices in the hot skillet, and cook about 5 minutes or until the bottoms are browned. Gently flip, and cook another 3 to 5 minutes or until the other side is browned. Add more oil if needed to prevent sticking. You might have to cook them in batches, depending on skillet size.
• 5. Place the cooked Torrijas on a flat platter. Dust the surface with a light sprinkling of ground cinnamon, then drizzle honey on top. Set aside to cool completely. The honey should soak into the bread slices over time, which is OK because it makes the Torrijas sweeter.

SPANISH TORRIJAS RECIPE

Steps:

• 1. Cut the bread in slices Cut the bread in slices of around one inch or 2.5 centimeters. I recommended using bread from the previous day or even bread that is two or three days old. If the bread is hard, it can soak up more milk. 2. Cut off a few small pieces of fresh lemon and orange peel. 3. Let the bread soak in milkMix the milk with the cinnamon stick and the orange & lemon peel. Afterward soak the slices of bread in the milk and let it rest for around four hours. The longer you soak the bread in the milk the juicier the Torrijas will get. 4. Dip the bread in the eggAfter four hours, take the pieces of bread out of the milk and let them drain for a few minutes. Meanwhile, beat the eggs in a shallow bowl. In the next step dip the bread slices with both sides one by one in the egg. 5. Deep fry the soaked bread slicesHeat up around 1 inch of olive oil in a pan and carefully transfer the soaked bread slices into the oil. I recommend using a spatula and a fork as the bread will be very soft and can break easily. Fry the slices for around two to three minutes on each side until they are brown. 6. Put the bread on a paper towelOnce the bread is done take it out and put it for a few minutes on a paper towel. 7. Dunk the bread in a sugar & cinnamon mixture Mix sugar and cinnamon on a deep plate and dunk the bread slices into it. 8. Enjoy your home-made Spanish Torrijas!

TORRIJAS WITH SHERRY

Steps:

• In a wide, shallow bowl, beat the eggs with the cream, milk, golden caster sugar and sherry. Cut each slice of bread in two and dip them into the egg mix, turning to make sure they get a good coating on either side. Soak bread in egg mixture for 10 mins to absorb the liquid (carefully turn them over from time to time and make sure they don't get too soggy).
• Heat 1½ tbsp olive oil in a large frying pan and cook the bread for about 3 mins on each side until dark golden and crisp on the edge. Keep the slices warm in a low oven as you cook the rest.
• Divide the torrijas between plates and dust with the icing sugar. Serve with crème fraîche or Greek yogurt on the side.