How to make the popular Spanish dessert that resembles a boozy French Toast
The classic French toast is usually associated with French origins and made according to the dish’s traditional recipe. But like many other well-known local foods, if you start looking around you will find similar dishes known locally under different names which are quite similar.
And because a dish is known for one name more widely it does not mean it is not as popular and well-known elsewhere, under a different local name.
Arme Ritter in Germany (literally meaning ‘poor knights’) or torrijas in Spain are very much the same as French Toast.
Whatever version, the recipe will involve bread (at least a day old), eggs and milk or cream.
In Spain, torrijas are particularly popular during the Semana Santa, the holy Easter week. But they are also a favourite for dessert or sometimes brunch during the rest of the year.
The biggest difference to the classic French toast is the addition of sherry to the soaking milk, and the bread is separately soaked first in milk and then eggs.
The result is a much softer version of the French Toast with a distinct citrusy flavour to it.
If you want to make perfect torrijas (or French toast), you need to use slightly stale bread from at least the day before. This ensures the bread to keep its structure after soaking it first in the milk and then the beaten egg.
Spanish torrijas are very popular during Semana Santa, the Holy Week predating the long Easter Weekend. However, you will find them on Spanish dessert menus also during other times of the year. And they are perfect to use any leftover bread you might have at home.
You can make ahead as dessert and serve cold if you like, but they really taste the most delicious still slightly warm, drizzled with likewise slightly warmed orange marmalade.
Spanish Torrijas Recipe
Serves 4-8
750 ml whole milk
60 ml honey
grated zest of one orange
grated zest of one lemon
70 ml dry sherry
1 tablespoon vanilla extract
120 g granulated sugar
1 teaspoon cinnamon, grounded
4 large eggs
1 baguette or other white bread, one day old
250 ml olive oil
orange marmalade, honey, sugar, and cinnamon for serving
In a large saucepan, combine milk, honey, vanilla extract, orange and lemon zest, sugar, and cinnamon. Bring to boil over medium heat, then remove from the heat, add sherry, and set aside to let cool to room temperature.
Cut the baguette crosswise into about 2 cm thick slices and place on a baking sheet in a single layer. Top with the milk mixture and let soak for 5 minutes, flipping around a few times to allow the bread to soak up the liquid but make sure it is not falling apart.
Whisk together the eggs in a medium bowl.
In a large skillet, heat the oil over medium to high heat until it starts simmering.
Dip the bread slices in the beaten eggs. Let the excess egg drip off than place in the skillet, adding as many slices as possible in a single layer. Fry until golden-brown, about 4-5 minutes each side. Transfer the slices onto a wire rack lined with paper towel. Repeat the process with the remaining bread.
Serve still warm topped with a drizzle of cinnamon-sugar mix, honey, and slightly warmed orange marmalade.
Carrots and Tigers 