Torrijas Recipes
TORRIJAS
Steps:
- 1.- Arrange 1" thick slices of day old baguette in a single layer in large dish. 2.- Mix together in heavy saucepan over medium heat, the milk, orange zest, cinnamon stick and sugar, and stir until sugar is dissolved and milk is hot. 3.- Pour warm milk over baguette slices so that bread is soaked. 4.- Beat the eggs in shallow dish and set aside. 5.- Heat 1 tablespoon olive oil in large griddle to medium heat. 6.- Dip carefully each slice of bread into egg wash and drop onto hot skillet. Cook until golden brown, adding more oil as needed, about 2-3 minutes per side. 7.- Arrange on serving platter, sprinkle generously with cinnamon sugar and serve.
TORRIJAS WITH SHERRY
Torrijas are basically Spanish 'French toast', or eggy bread in English! Serve with honey and yogurt for breakfast, or fruit and ice cream for dessert
Provided by Diana Henry
Categories Breakfast, Brunch, Dessert, Treat
Time 15m
Yield 2-4 (depending on appetite)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 484 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
TORRIJAS- SPANISH FRENCH TOAST
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
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
Provided by Mark Bittman
Categories quick, weekday, dessert
Time 30m
Yield About 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350. Boil a kettle full of water for the water bath.
- Put the milk, cream, 1 cup sugar, cinnamon, bean, extract and lemon peel in a large saucepan over medium heat. Bring to a boil, remove from heat and discard the cinnamon, bean and peel.
- Arrange the brioche slices in a spiral in a deep 9-by-13-inch ovenproof baking dish. Gently pour the milk-and-cream mixture on top, allowing the brioche to slowly soak up most of the liquid.
- In a medium bowl, beat the egg yolks together with 1/2 cup sugar until thick and light in color, about 2 minutes. Spread the mixture over the brioche slices, covering them completely and evenly.
- Put the baking dish in a baking pan; put the whole thing in the oven. Carefully pour boiling water into the baking pan so it comes up the sides of the dish as much as possible. Bake until the top is golden and the egg is slightly puffed, about 20 minutes. Serve.
Nutrition Facts : @context http, Calories 1041, UnsaturatedFat 22 grams, Carbohydrate 115 grams, Fat 59 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 33 grams, Sodium 340 milligrams, Sugar 86 grams
TORRIJAS CASTELLANAS
The Best Recipes in the World by Mark Bittman; recipe credited to the fabulous Jose Andres. Spanish "French" Toast. If you are dieting-pass this one up.
Provided by ratherbeswimmin
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a wide shallow bowl, combine the eggs, milk, cream, and salt.
- Combine the cinnamon and sugar on a plate.
- Soak a piece or two of bread in the egg mixture (do not crowd) while you put the butter and oil in a large skillet over med-high heat.
- Turn the bread in the egg mixture so it soaks well; when the butter melts and its foam subsides, add the soaked bread, again without crowding (will probably have to cook bread in batches).
- Brown the bread nicely on both sides, for a total of 6-10 minutes, then transfer each piece in turn to the cinnamon sugar mixture; turn to coat both sides evenly and serve hot.
Nutrition Facts : Calories 903.2, Fat 61, SaturatedFat 32.5, Cholesterol 309.7, Sodium 879.5, Carbohydrate 74.7, Fiber 6.8, Sugar 13.2, Protein 17.2
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- Pour the warm milk and vanilla into a shallow bowl. Crack the eggs into a separate shallow bowl and beat them well until smooth.
- Pour enough oil into a large skillet to cover the bottom of the pan. Turn heat to medium and once oil is hot, but not smoking, start cooking the torijas:
- Dip a slice of bread in the milk on both sides, letting it soak well. Then, dip it in the beaten eggs on both sides. Place in the pan and cook, frying and flipping for a few minutes until golden on both sides.
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- Cut the bread in slices Cut the bread in slices of around one inch or 2.5 centimeters. I recommended using bread from the previous day or even bread that is two or three days old. If the bread is hard, it can soak up more milk.
- Cut off a few small pieces of fresh lemon and orange peel. 3. Let the bread soak in milkMix the milk with the cinnamon stick and the orange & lemon peel. Afterward soak the slices of bread in the milk and let it rest for around four hours. The longer you soak the bread in the milk the juicier the Torrijas will get.
- Dip the bread in the eggAfter four hours, take the pieces of bread out of the milk and let them drain for a few minutes. Meanwhile, beat the eggs in a shallow bowl. In the next step dip the bread slices with both sides one by one in the egg.
- Deep fry the soaked bread slicesHeat up around 1 inch of olive oil in a pan and carefully transfer the soaked bread slices into the oil. I recommend using a spatula and a fork as the bread will be very soft and can break easily. Fry the slices for around two to three minutes on each side until they are brown.
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Medium heat. Have the pan and the bowl together. Place a slice of bread on the milk mixture and keep it there for some minutes, when both sides are fully soaked quickly put it on the frying pan. Keep and flip the bread on the pan until both sides are golden. That´s the end of the Spanish torrija recipe. Enjoy it!
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Method. 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. 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.
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Like pain perdu, this dish is prepared by soaking stale bread in milk and eggs and then frying it to a beautiful golden brown. Torrijas can also be made with wine-soaked bread, but the milk-soaked version is one everyone can enjoy! Think of them like little fried bread puddings tossed in cinnamon and sugar like a churro.
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Recipe method: Place the Honey into a saucepan, add a cup of water and a handful of cloves and heat until the mix is diluted. In the meantime, grab a bowl and mix the wine with a cup of water. In another bowl, beat the eggs. After that, dip the slices of bread in the wine and water until they are well soaked but the bread remains firm.
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