Torrijas: Spanish Custard-Soaked Bread with Cinnamon Sugar
Inspired by techniques from NYT Cooking.
Thick bread soaked in vanilla and citrus custard, fried golden in butter and finished with a heavy dusting of cinnamon and clove sugar.
Always check the labels of the products you use.
Method
- 1
Soak the bread. Arrange the bread in a single layer in the baking dish. Whisk the eggs with the vanilla and both zests, then whisk in the milk and cream and pour it over, turning the slices. After about 10 min they should be soft and heavy but still holding their shape; stale bread drinks up the custard without collapsing.
- 2
Mix the spiced sugar. Stir the sugar, cinnamon and cloves together in the small bowl and keep it by the stove.
- 3
Heat the pan. Put the frying pan over medium-high heat and add half the butter. When it foams, the pan is ready.
- 4
Fry the first side. Lay the slices in with a little space between them, cooking in batches if your pan is small. Leave them for 2-3 min, until the underside is deep golden.
- 5
Turn and finish. Add the rest of the butter, flip each slice and cook another 2-3 min. They are ready when browned and the middle springs back and is piping hot, 71 °C, so the egg is fully cooked.
- 6
Coat and serve. Move the torrijas to plates and shower them with the cinnamon sugar while hot so it melts slightly. Add a drizzle of honey if you like.
Storage
Best eaten straight away. Leftovers keep covered in the fridge for 1 day; reheat in a 180 °C (160 °C fan) oven for 8-10 min until piping hot.
Equipment
- large baking dish
- medium bowl
- whisk
- small bowl
- large heavy frying pan or griddle
- fish slice
- serving plates
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 561 kcal |
| Protein | 17.3 g |
| Carbohydrate | 64.1 g |
| of which sugars | 28.1 g |
| of which free sugars | 22.1 g |
| Fat | 26.2 g |
| of which saturates | 13.8 g |
| Fibre | 2.8 g |
| Salt | 1.31 g |
Protein per 100 kcal
3.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
