Best Torrijas Recipes

TORRIJAS- SPANISH FRENCH TOAST

Steps:

• Beat the eggs, milk and cinnamon together.
• Dip both sides of the slices of bread in the egg mixture and fry in a heavy skillet over moderate heat until browned on both sides.
• Dust liberally with powdered' sugar and serve immediately.

SPANISH-STYLE FRENCH TOAST WITH ANISE SYRUP (TORRIJAS)

Steps:

• For the anise syrup: Combine 1 1/2 cups water with the sugar, honey, orange zest, salt and cinnamon sticks in a medium saucepan over medium-high heat and bring to a boil, about 3 minutes. Boil for 1 minute, then reduce to low heat and simmer until the mixture reduces to a thin syrup, 7 to 10 minutes. Remove from the heat and stir in the almond and anise extracts.
• For the Spanish-style French toast (torrijas): Slice the baguette on the bias into 1-inch thick slices. Whisk together the eggs and milk in a shallow bowl. Dip the bread in the mixture and soak for 30 seconds to 1 minute (do not let the bread get too soggy).
• Melt 2 tablespoons butter in a large skillet over medium-high heat and cook the soaked bread in batches until golden on both sides, about 3 minutes per side. Repeat with the remaining bread, adding more butter as needed.
• Place the torrijas on a slightly concave or rimmed serving platter and cover fully with the Anise Syrup. Let soak at least 20 minutes before serving, if time allows. Serve warm or at room temperature sprinkled with a bit of the flaky sea salt.

TORRIJAS

Steps:

• 1.- Arrange 1" thick slices of day old baguette in a single layer in large dish. 2.- Mix together in heavy saucepan over medium heat, the milk, orange zest, cinnamon stick and sugar, and stir until sugar is dissolved and milk is hot. 3.- Pour warm milk over baguette slices so that bread is soaked. 4.- Beat the eggs in shallow dish and set aside. 5.- Heat 1 tablespoon olive oil in large griddle to medium heat. 6.- Dip carefully each slice of bread into egg wash and drop onto hot skillet. Cook until golden brown, adding more oil as needed, about 2-3 minutes per side. 7.- Arrange on serving platter, sprinkle generously with cinnamon sugar and serve.

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.

SPANISH FRENCH TOAST TORRIJAS

Steps:

• Get syrup started by boiling water, honey, sugar, lemon peel and juice, cinnamon stick, and orange peel together for a couple minutes.
• Let steep; remove peels and cinnamon stick.
• Get pan hot with a light coating of butter.
• Dip bread in milk; soak for a minute but so it does not break.
• Dip in egg.
• Put in pan to cook until lightly browned.
• They serve this warm or cold and the syrup is soaked in, or just served with honey or plain.

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.

TORRIJAS

Steps:

• Heat the oven to 350. Boil a kettle full of water for the water bath.
• Put the milk, cream, 1 cup sugar, cinnamon, bean, extract and lemon peel in a large saucepan over medium heat. Bring to a boil, remove from heat and discard the cinnamon, bean and peel.
• Arrange the brioche slices in a spiral in a deep 9-by-13-inch ovenproof baking dish. Gently pour the milk-and-cream mixture on top, allowing the brioche to slowly soak up most of the liquid.
• In a medium bowl, beat the egg yolks together with 1/2 cup sugar until thick and light in color, about 2 minutes. Spread the mixture over the brioche slices, covering them completely and evenly.
• Put the baking dish in a baking pan; put the whole thing in the oven. Carefully pour boiling water into the baking pan so it comes up the sides of the dish as much as possible. Bake until the top is golden and the egg is slightly puffed, about 20 minutes. Serve.

TORRIJAS CASTELLANAS

Steps:

• In a wide shallow bowl, combine the eggs, milk, cream, and salt.
• Combine the cinnamon and sugar on a plate.
• Soak a piece or two of bread in the egg mixture (do not crowd) while you put the butter and oil in a large skillet over med-high heat.
• Turn the bread in the egg mixture so it soaks well; when the butter melts and its foam subsides, add the soaked bread, again without crowding (will probably have to cook bread in batches).
• Brown the bread nicely on both sides, for a total of 6-10 minutes, then transfer each piece in turn to the cinnamon sugar mixture; turn to coat both sides evenly and serve hot.