Although historically deep-fried in olive oil, torrijas—Spain’s quintessential Holy Week dessert that falls someplace between French toast and bread pudding—are subtler and not more greasy when baked, as this knockout recipe from Madrid’s Panem bakery is going to turn. Challah or excellent white sandwich bread could also be substituted for the brioche. When you personal a kitchen torch, you’ll use it in lieu of the broiler in step 5 to brûlée the bread at the best and facets. Panem doesn’t best its torrijas with cinnamon sugar, however the taste mixture is so vintage that it felt like heresy to exclude it totally. Torrijas will stay in an hermetic container within the fridge for 3 days, despite the fact that they lose their sugary crunch after an afternoon or so. The bread slices could also be halved into rectangles in step 2 for smaller servings.
Featured in “Torrijas Are Spanish ‘French’ Toast—With a Few Tantalizing Twists.”
- 1 cup heavy cream
- 1 cup complete milk
- 1 cup sugar, divided
- 2 tsp. finely grated lemon zest
- 6 massive egg yolks
- ½ vanilla bean, cut up lengthwise, seeds scraped (pod reserved for some other use)
- Six 1½-in.-thick day-old brioche slices, crusts got rid of (about 11 ounces.)
- Cinnamon sugar, for dusting (not obligatory)-sugar for dusting, not obligatory
Directions
- In a big bowl, whisk in combination the cream, milk, ⅓ cup of the sugar, the lemon zest, egg yolks, and vanilla bean seeds. Duvet and refrigerate to infuse for six–24 hours.
- Minimize the bread into six 4-inch squares, then prepare in one layer in a medium baking dish. The use of a fine-mesh strainer, pressure the custard aggregate calmly over the bread. Duvet and refrigerate till totally soaked, about 24 hours.
- Place a rack within the heart of the oven and preheat to 350ºF. Position a big cord rack over a couple of layers of paper towels. The use of a spatula, switch the bread slices to the rack to dry quite, about half-hour. (Discard any final liquid or reserve for some other use.)
- Position the cord rack with the bread over a parchment-lined rimmed baking sheet. Bake till the slices are dry on the edges however nonetheless light, 8–12 mins. Put aside till cool.
- Place a rack within the best 3rd of the oven and preheat the broiler. Sprinkle the rest ⅔ cup of sugar calmly over the bread slices. Broil, rotating the baking sheet midway thru cooking (and checking the toasts each and every minute or so that you can save you burning), till the tops are amber in colour, 3–5 mins.
- Switch to a platter, mud with cinnamon sugar if desired, and serve heat, chilly, or at room temperature.
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