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Torrijas
- Peter Sanchez-Iglesias
Published: February 25, 2021 at 10:09 AM
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Serves 6
Easy
Total time: 20 mins
+ Cooling + Soaking
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A famous dessert from Seville, torrijas is like French toast with honey. This recipe comes from chef Peter Sanchez-Iglesias, who eats torrijas every time he visits the Spanish city
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Enjoy these torrijas for brunch or dessert, then check out our churros, crema Catalana, tres leches cake and more Spanish recipes.
Ingredients
Nutrition
-
500ml whole milk
-
½ cinnamon stick
-
2 cloves
-
4 eggs
-
1 small loaf white bread (stale sourdough is perfect)
sliced
-
vegetable oil
for frying
-
260g runny honey
mixed with 60ml of just-boiled water
Nutrition: per serving
- kcal496
- fat17.9g
- saturates3.8g
- carbs68.3g
- sugars38.3g
- fibre1.5g
- protein14.6g
- salt1.2g
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Method
-
step 1
Put the milk, cinnamon stick and cloves in a large pan, bring to the boil, then remove from the heat and leave to cool. Sieve into a large, shallow bowl, discarding the cinnamon stick and cloves.
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step 2
Whisk the eggs in a second large, shallow bowl. Dip a slice of bread into the infused milk, soak it really well, then remove to a plate. Repeat with the remaining slices. Once all the slices have been soaked in the milk, repeat the process by soaking all the slices in the beaten egg.
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step 3
Heat a 1cm depth of oil in a frying pan over a low-medium heat. Once hot, carefully lower in as many soaked bread slices as you can comfortably fit and fry, turning until golden on both sides. Put the fried bread slices in a large high-sided dish as you go. When all the slices are in the dish, pour over the honey, turning the bread slices so both sides are soaked in honey. Enjoy warm or leave to cool completely. Will keep in the fridge for a few days.
Check out more of our best Spanish-style recipes
Authors
Peter Sanchez-Iglesias
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