Ingredients
- Serves 6
- 4 large eggs
- 1 litre of whole milk
- 1 cup of sugar
- 2 teaspoons of cinnamon
- 3 tablespoons of honey
- Good quality extra virgin olive oil
- 1 tablespoon of orange zest plus the peeled orange, cut into thin slices
- 1 teaspoon of cardamom seeds
- Slightly stale French bread (or other, basically what you’d normally use to make a thick French toast)
Torrijas: Spanish Style French Toast with Cinnamon and Honey
Method
- Bring the litre of milk, ½ cup of sugar, orange zest and cardamom seeds to a slow boil
- Cut the bread in thick slices
- When the milk mixture has been cooking for about 15 minutes, turn off the heat and soak the slices of bread in this mixture
- Be careful not to completely wet them to the point that they will break apart, but try to get them to absorb as much milk as possible
- Let the slices of wet bread rest and cool (some liquid may be lost)
- Beat the eggs in a shallow bowl and quickly dip the slices in the egg mixture
- In the meantime, heat up about 1cm of the olive oil in a deep, heavy pan on a medium high heat
- Fry the slices two by two, flipping half way so that both sides are nice and crisp
- Let the toast rest on paper towels to absorb any excess oil
- In another bowl mix the remaining sugar (1/2 cup) with the cinnamon
- Cover the slices in the cinnamon sugar mixture and divide between the plates
- Serve drizzled with honey and dressed with the orange slices
Comments
Note: these can be served hot or cold and can be refrigerated for up to three days. Just pop them into a hot pan to warm them up again.
Thanks to Speckled Hen for providing the eggs used in the demonstration.
If you would like to download a printable version of this recipe, please click here
