Recipe byThe ZestyPlate Kitchen
Thick bread soaked in a sweet sherry, cream and egg custard, then fried crisp and golden. A rich Spanish treat, lovely dusted with icing sugar.
This is a grown-up version of Spain's Easter torrijas. Thick slices of bread soak in a custard enriched with cream and laced with sweet sherry, then fry to a crisp, golden finish. The sherry gives them a gentle warmth that lifts them well past ordinary French toast. Dusted with icing sugar and served with a spoon of creme fraiche, they sit happily as either brunch or pudding.
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Prep 15 min
Cook 10 min
Total 25 min
Easy
Scale:
- 2 medium Egg
- 2 tbsp Double Cream
- 2 tblsp Milk
- 3 tsp Golden Caster Sugar
- 3 tablespoons Sweet Sherry
- 4 thick slices Bread
- For frying Olive Oil
- To serve Icing Sugar
- To serve Creme Fraiche
Preparation
- 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 into the egg mix, turning to coat both sides well. Leave to soak for 10 minutes, turning carefully every so often and taking care they don't go too soggy.
- Heat 1½ tbsp olive oil in a large frying pan and cook the bread for about 3 minutes on each side, until dark golden and crisp at the edges. Keep the cooked slices warm in a low oven while you fry the rest.
- Divide the torrijas between plates and dust with icing sugar. Serve with crème fraîche or Greek yogurt on the side.
Tips from the ZestyPlate Kitchen
- Choose thick slices of day-old bread so they hold up to the custard instead of disintegrating.
- Let the bread soak through, turning it gently now and then so it stays whole.
- Have the oil good and hot before frying, so the edges crisp and colour deeply.
- Dust with icing sugar and serve straight away while warm, when the texture is at its best.
Frequently Asked Questions
A firm, slightly stale white loaf or brioche is ideal. Stale bread copes with soaking and frying far better than fresh.
Yes. Swap in a little extra milk, or a splash of orange juice, for an alcohol-free version that still tastes great.
They are at their best fresh and warm, though you can soak the bread in advance and fry just before serving.
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