Torrijas with Sherry
A classic Spanish take on French toast, soaked in a rich mixture of eggs, cream, and sweet sherry, then pan-fried until golden and crisp. Dusted with icing sugar and served with crème fraîche, these make an indulgent breakfast or dessert.
Ingredients
-
Icing Sugar⚖ 100 g 💧 125 ml 🥄 8½ tbsp
-
Bread⚖ 120 g 💧 171.4 ml 🥄 11⅔ tbsp
-
Olive Oil⚖ 30 g 💧 32.6 ml 🥄 2¼ tbsp
-
Egg⚖ 100 g 🥚 2 pcs
-
Creme Fraiche⚖ 60 g 💧 60 ml 🥄 4 tbsp
-
Double Cream⚖ 29.3 g 💧 29.6 ml 🥄 2 tbsp
-
Golden Caster Sugar⚖ 12.6 g 💧 14.8 ml 🥄 1 tbsp
-
Milk⚖ 15 g 💧 14.6 ml 🥄 1 tbsp
Also in this recipe
- Sweet Sherry 3 tbsp
Total nutrition
1406 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- In a wide, shallow bowl, beat the eggs together with the double cream, milk, golden caster sugar and sweet sherry until well combined. Cut each slice of bread in half and dip the pieces into the egg mixture, turning to ensure an even coating on both sides. Leave the bread to soak for 10 minutes, turning occasionally, until the liquid is well absorbed — take care not to let the slices become too soggy.
- Heat 22 ml of olive oil in a large frying pan over a medium heat. Cook the soaked bread for about 3 minutes on each side until deep golden and crisp at the edges. Keep the cooked slices warm in a low oven while you fry the remaining pieces in the same way.
- Divide the torrijas between plates, dust generously with icing sugar, and serve with a dollop of crème fraîche or Greek yogurt on the side.
Source:
TheMealDB
✨ Sign up to rate this recipe and get a personalized feed