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.
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ASIEBA JOSHUA SIMPSON
[email protected]I'm not a big fan of anise, but I still enjoyed these torrijas. The bread was crispy and the custard was creamy. Overall, a good recipe.
Kevin Jackson
[email protected]These torrijas are a lot of work, but they're worth it. They're so delicious and they're a real crowd-pleaser.
Bonou Herve peter
[email protected]I thought the anise syrup was a bit too sweet for my taste. I might try making it with a different syrup next time.
Prince
[email protected]I'm not sure what I did wrong, but my torrijas didn't turn out crispy. They were still good, but they weren't as good as I expected.
Barnet
[email protected]Torrijas are one of my favorite Spanish desserts. This recipe is a great way to make them at home. The anise syrup is a nice touch.
Nana yaa Fosuaa
[email protected]I love that this recipe uses stale bread. It's a great way to use up leftovers. And the anise syrup is a delicious way to dress up the dish.
Yushrie Morgan
[email protected]These torrijas are so good! They're crispy on the outside and fluffy on the inside. The anise syrup is the perfect finishing touch.
Mercy Maweu
[email protected]I've made torrijas many times before, but this recipe is by far the best. The anise syrup is a game-changer. It adds a really unique and delicious flavor to the dish.
Md Reduone
[email protected]These torrijas are the perfect breakfast or brunch dish. They're easy to make and they taste delicious. The anise syrup is a great way to add a little something extra.
Rabia Nisar
[email protected]I'm not a big fan of anise, but I really enjoyed these torrijas. The syrup is subtle and not overpowering. The bread is crispy and the custard is creamy. Overall, a great recipe!
Angkasa Bulan
[email protected]These torrijas are so easy to make and they taste so good. I love the combination of the crispy bread and the sweet syrup. I'll definitely be making these again.
Valentine nsukwini
[email protected]I made these torrijas for a brunch party and they were a huge success! Everyone loved them. The anise syrup really makes them special.
Ribredo
[email protected]I followed the recipe exactly and the torrijas turned out perfectly. They were crispy on the outside and fluffy on the inside. The anise syrup was also delicious.
Mp digital Electronics
[email protected]These torrijas were a hit with my family! They loved the crispy texture and the sweet, anise-flavored syrup. I'll definitely be making these again soon.
Mmangapane Maela
[email protected]I've never had torrijas before, but I'm so glad I tried this recipe. They're so easy to make and they taste incredible. The anise syrup is a really nice touch.
Etsegenet Chufa
[email protected]These torrijas are amazing! The anise syrup is the perfect complement to the crispy, eggy bread. I will definitely be making these again.