התמונה להמחשה בלבדTorrijas with sherry
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. A classic Spanish delicacy featuring thick slices of bread infused with a rich custard of cream, milk, and sweet sherry, then seared to a delightful golden crispness.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1In 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).
- 2Heat 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.
Nutrition
- Calories
- 333
- Protein
- 6.9g
- Carbs
- 32.6g
Recommended Equipment & Products
- Electric hand mixer
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Chef tips
To ensure the torrijas don't fall apart, use slightly stale bread that is a day or two old; it will soak up the sherry and milk mixture while remaining firm and looking impressive after pan-frying. For a child-friendly version, replace the sherry with sweet grape juice.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. A classic Spanish delicacy featuring thick slices of bread infused with a rich custard of cream, milk, and sweet sherry, then seared to a delightful golden crispness.