Torrijas Spanish Style French Toast With Cinnamon And Honey Recipes

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TORRIJAS- SPANISH FRENCH TOAST



Torrijas- Spanish French Toast image

Make and share this Torrijas- Spanish French Toast recipe from Food.com.

Provided by littlemafia

Categories     Breakfast

Time 25m

Yield 6-12 serving(s)

Number Of Ingredients 5

1 teaspoon cinnamon
2 eggs
2 tablespoons milk
6 -12 thick slices bread (French or Italian ,1-inch thick, day-old bread is better)
powdered sugar, for dusting

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)



Spanish-Style French Toast with Anise Syrup (Torrijas) image

Provided by Alejandra Ramos

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 12

1 cup granulated sugar
1/2 cup honey
1 tablespoon fresh orange zest
1/2 teaspoon kosher salt
2 cinnamon sticks
1/2 teaspoon almond extract
1/4 teaspoon anise extract
1 day-old or stale thick French or Italian-style baguette
2 large eggs
1 1/2 cups whole milk
4 tablespoons unsalted butter
Flaky sea salt, for garnish

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.

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