Spanishfrenchtoast Recipes

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.

Steps:

• If you are using ciabatta bread - 8 slices is the maximum.
• In a saucepan, place the milk,sugar, zests, juices, vanilla and spices. Simmer for 5-7 minutes (it will start to smell amazing!).
• Cool the mix for 5 minutes.
• Add the bread all at once and leave it there to soak up all that goodness, allow a good 20 minutes.
• Beat the eggs in a seperate bowl and in batches, carefully coat the bread.
• In a large heavy based fry pan, add the butter (start with 2 tablespoons) and sizzle over a medium heat until fragrant.
• Add 6 - 8 slices of bread (depending on the size of your pan - don't over crowd it) and cook for 3-4 minutes each side. Add more butter for each batch you make.
• Repeat until all the bread has been fried.
• Place the bread on a plate and sprinkle with icing sugar and serve warm.

Steps:

• 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 them into the egg mix, turning to make sure they get a good coating on either side. Soak bread in egg mixture for 10 mins to absorb the liquid (carefully turn them over from time to time and make sure they don't get too soggy).
• Heat 1½ tbsp olive oil in a large frying pan and cook the bread for about 3 mins on each side until dark golden and crisp on the edge. Keep the slices warm in a low oven as you cook the rest.
• Divide the torrijas between plates and dust with the icing sugar. Serve with crème fraîche or Greek yogurt on the side.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk eggs, milk, vanilla extract, cinnamon, allspice, and salt together in a large bowl. Place bread slices in egg mixture and soak, turning to coat, until bread is completely saturated.
• Melt butter in a cast-iron skillet over medium heat. Working in batches, cook bread in hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet.
• Bake toast in the oven until outside is crisp and slightly puffed, 12 to 15 minutes.