Torrijas
Torrijas
Torrijas are a Spanish-style French toast that has become a popular dessert menu item. It's a great way to combine one of the most iconic breakfast foods in America with dessert.This recipe is courtesy of chef Ryan Bartlow of Ernesto's
Prep Time
1
hour
Cook Time
1
minute
Servings
4
Total time: 1 hour, 1 minute
Ingredients
- 14 ounce sweetened condensed milk
- 1/2 vanilla bean
- 3 cinnamon sticks
- 2 eggs
- zest from 1 lemon
- 1/4 cup of rum
- brioche, baguette or challah (any bread good for french toast)
- 1 cup sugar
- 4 ounce butter
Directions
- To create the soak, steep milk with vanilla bean and cinnamon sticks for 20-30 minutes or until aromatic.
- Allow milk to cool and then beat in eggs, lemon and rum.
- Cut the bread into rectangles (so that you yield about 14 pieces).
- Once the bread is cut, soak for at least 3 hours or up to overnight depending on how dense or old the bread is.
- Heat up a sauté pan and add butter until it browns slightly.
- Take bread out of the soak and gently pat dry on a paper towel.
- Put the sugar on a plate or tray and roll the bread in the sugar to coat then gently and carefully add to the pan.
- Try to avoid splattering.
- Sear the pieces of bread.
- (This butter sugar ratio yields about 4 pieces and you can all fit in one 10-inch sautée pan).
- Brown on all sides using a spatula to help you.
- Once cooked to the liked desire of darkness remove from the pan and roll once more in the sugar.
- If you have a torch handy you can place a little bit more sugar on your prettiest side and brûlée it, which is what we do at the restaurant.
- After that you are ready to serve.
- It goes perfectly with your favorite vanilla ice cream or you can even pool a little of the soak on the base of a plate and put the finished torrijas on top for an elegant presentation.