I follow @nytfood on Instagram and have really enjoyed their recipes. Last weekend, they posted a recipe for Torrijas, Spanish french toast, and I was dying to give it a try. Yesterday, we took an afternoon walk with Logan and stopped by one of my favorite bakeries, Breads Bakery, for hot chocolate and croissants and scooped up some challah bread. I had them slice it, which was great as all of the slices were even, which made cooking them a lot easier. Torrijas is really dessert and soooo delicious...I was nervous using olive oil to make this, but boy did this recipe not disappoint!
Ingredients
Directions
- Olive oil as needed
- 2 cups milk
- Pinch salt
- 1/2 cup sugar
- 2 eggs
- 2 large, very thick slices eggy bread, like brioche or challah, preferably stale, cut in half, or 4 smaller slices
- Cinnamon and sugar
- Warmed maple syrup or honey, optional
Directions
- 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.
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