Torrijas, a cross between French Toast and bread pudding, can be found throughout the year in Spain, but they are particularly popular for dessert around the Easter holiday. The tradition of reviving stale bread with eggs and milk dates back to Roman times, and most countries have their own particular version.
I first tried this dish at the Palace Hotel in Madrid and was impressed with the subtle flavors of cinnamon, lemon and honey. There are many variations of this treat – some soften the stale bread by soaking it in a sweet wine, while other variations use milk, and honey. The chef at the Palace was kind enough to share his recipe, which I think is just about perfect.
In Spain, it’s served cool or at room temperature (frankly almost everything in Spain is served at room temperature) and drizzled with honey syrup.
Torrijas
1 baguette, day old (or thick sliced challah, left out overnight) 1 cup water 1 cup sugar plus 1/4 cup 1/2 cup honey 2 tablespoons fresh lemon juice 2 cinnamon sticks 4 eggs 1 tablespoon water 2 cups milk 1/4 cup sugar Peel of 1 lemon 1/8 teaspoon salt 1-2 tablespoons olive oil
1. Arrange 1” thick slices of day old baguette in a single layer in large glass dish; set aside.
2. In medium saucepan, combine water, 1 cup sugar, honey, lemon juice and 1 cinnamon stick. Bring to a boil and reduce heat to medium-low and let simmer for 7-9 minutes until slightly thickened. Remove cinnamon stick and allow honey mixture to cool.
3. Beat eggs with 1 tablespoon water in shallow dish and set aside.
4. Mix together milk, remaining ¼ cup sugar, lemon peel, remaining cinnamon stick and salt in heavy saucepan over medium heat and stir until sugar is dissolved and milk is hot.
6. Heat 1-2 tablespoons olive oil in large griddle to medium heat (or 350 degrees on electric griddle).
7. Pour warm milk over baguette slices. Using tongs, dip each slice into egg wash to coat both sides and drop onto hot skillet. Cook until golden brown, adding more oil as needed, about 2-3 minutes per side. Arrange on serving platter. When ready to serve, pour honey syrup over bread slices and serve.
– Recipe courtesy of Cook Like James