Best 4 Torrijas Recipes

TORRIJAS- SPANISH FRENCH TOAST

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.

SPANISH-STYLE FRENCH TOAST WITH ANISE SYRUP (TORRIJAS)

Steps:

• For the anise syrup: Combine 1 1/2 cups water with the sugar, honey, orange zest, salt and cinnamon sticks in a medium saucepan over medium-high heat and bring to a boil, about 3 minutes. Boil for 1 minute, then reduce to low heat and simmer until the mixture reduces to a thin syrup, 7 to 10 minutes. Remove from the heat and stir in the almond and anise extracts.
• For the Spanish-style French toast (torrijas): Slice the baguette on the bias into 1-inch thick slices. Whisk together the eggs and milk in a shallow bowl. Dip the bread in the mixture and soak for 30 seconds to 1 minute (do not let the bread get too soggy).
• Melt 2 tablespoons butter in a large skillet over medium-high heat and cook the soaked bread in batches until golden on both sides, about 3 minutes per side. Repeat with the remaining bread, adding more butter as needed.
• Place the torrijas on a slightly concave or rimmed serving platter and cover fully with the Anise Syrup. Let soak at least 20 minutes before serving, if time allows. Serve warm or at room temperature sprinkled with a bit of the flaky sea salt.

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

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.