Torrijas Spanish French Toast 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.

TORRIJAS: SPANISH STYLE FRENCH TOAST WITH CINNAMON AND HONEY

Steps:

• Bring the milk, ½ cup of sugar, lemon and orange peel, and spices (cardamom seeds and star anise) to a slow simmer.
• Cut the bread in thick slices.
• When the milk mixture has been simmering 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 dip the bread slices in the egg mixture. In the meantime, heat up about ½ an inch of the olive oil in a deep, heavy pan on medium-high heat.
• Fry the slices two by two, flipping them halfway so that both sides are nice and crisp.
• Let the torrijas rest on paper towels to absorb excess oil. In another bowl mix the remaining sugar (1/2 cup) with the cinnamon.
• Cover the slices in the cinnamon sugar mixture and reserve.
• Finally, make the syrup. Take the remaining cinnamon and sugar from coating the torrijas and add it to a medium-sized pot. Add a bit more sugar to completely cover the bottom of the pot if necessary.
• Add 2 cups of warm water to the sugar and bring it to a boil.
• Add the honey (you can add more or less depending on preference).
• Allow the syrup to simmer for about 30 minutes until it reduces to a syrup-like consistency. It won't be a very thick syrup, but it shouldn't be too watery.
• Take the syrup off of the heat and after about 15 minutes spoon it over the French toast. The torrijas should be completely soaked in syrup. Allow them to completely cool before putting them into the refrigerator.
• Refrigerate the torrijas for at least 4 hours, but preferably overnight.
• Enjoy within two or three days for best quality! (I doubt they'll last that long anyway!)

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.

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.

SPANISH FRENCH TOAST

Steps:

• Pour olive oil to a depth of 1/2 inch in a broad, deep skillet over medium-high heat; bring it to a temperature of about 350 degrees. When ready, a small cube of bread dropped into oil will sink to bottom, then immediately rise to top.
• Meanwhile, whisk together the milk, salt and sugar in a broad bowl. In a separate bowl, beat eggs. When oil is ready, soak a piece of bread in milk, then dip in egg. Shake off excess liquid, then transfer to oil. Stand back, as it will spatter. Repeat with remaining bread.
• Cook about a minute on each side, turning carefully; bread should be very crisp on edges. When done, transfer to a plate, sprinkle with cinnamon sugar and serve immediately, with honey or maple syrup if you like.