Torrijas: Spanish Style French Toast with Cinnamon and Honey

Method11 steps

1. 1

   Step 1: Bring all the milk (4 cups), ½ cup of the sugar, the lemon and orange peel (1 strip), and the optional cardamom and star anise (1) to a gentle simmer. Simmer for 15 minutes, then remove from the heat.

   Infuse the milk · 15 minUses 4 cups whole milk · ½ cup sugar, from the one-cup supply · 1 strip lemon peel · 1 strip orange peel · 1 tsp cardamom seeds, optional · 1 star anise, optional

2. 2

   Step 2: Cut the loaf into thick slices. Soak them in the infused milk until fully saturated but still holding together, then lift onto a plate to drain and cool. Leave the citrus peel, whole spices and unused milk behind.

   Uses 1 loaf slightly stale French bread, or similar bread suitable for French toast · Milk infused with sugar, citrus and optional spices

3. 3

   Step 3: Beat all four eggs in a shallow bowl. Dip the cooled, milk-soaked slices into the egg to coat both sides. When ready to fry, heat about ½ inch of the olive oil in a deep, heavy pan over medium-high heat.

   Uses 4 large eggs · All drained soaked slices, without the unused milk or spices · Extra virgin olive oil, enough for about ½ inch depth in the frying pan

4. 4

   Step 4: Fry two coated slices at a time, turning once, until both sides are crisp and browned and the egg coating is cooked through; an egg-dish temperature check should reach 71°C/160°F. Drain on paper towels and repeat with the remaining coated slices. Discard unused egg coating.

   Uses Coated bread slices for each frying batch · The frying pan oil, reused for successive batches

5. 5

   Step 5: Mix the remaining ½ cup sugar with all the ground cinnamon (2 tsp) in a shallow bowl. Coat both sides of the fried slices, then keep the cinnamon sugar left in the bowl for the syrup.

   Uses Remaining ½ cup sugar, from the one-cup supply · 2 tsp ground cinnamon · All fried slices, with excess frying oil drained off

6. 6

   Step 6: Tip the remaining cinnamon sugar from the coating bowl into a medium pot. Add a little extra sugar only if needed to cover the bottom. Add the measured 2 cups warm water and bring to a boil, stirring until the sugar dissolves.

   Uses Only the cinnamon sugar left after coating the bread · A little extra sugar, only if needed to cover the syrup pot bottom · 2 cups warm water, for the syrup

7. 7

   Step 7: Add all the honey (3 tbsp) and simmer for about 30 minutes, until lightly syrupy rather than watery. The syrup should remain fairly thin. Remove from the heat.

   Reduce the honey syrup · 30 minUses Dissolved cinnamon-sugar syrup base · 3 tbsp honey

8. 8

   Step 8: Let the honey-cinnamon syrup cool for about 15 minutes.

   Cool the syrup · 15 minUses Cooked honey-cinnamon syrup

9. 9

   Step 9: Spoon the cooled syrup over the cinnamon-coated bread until the slices are soaked. Keep any excess syrup aside. Cool the torrijas promptly, then refrigerate; keep the total time out of refrigeration after frying within 2 hours, finishing the cooling in the refrigerator if needed.

   Uses Enough cooled syrup to soak the slices; excess remains · All coated bread slices, without the remaining coating sugar

10. 10

    Step 10: Refrigerate the torrijas for at least 4 hours before serving cold; chilling overnight is also suitable.

    Chill the torrijas · 240 minUses All syrup-soaked bread slices, excluding excess syrup

11. 11

    Step 11: Serve cold. Keep leftovers covered or in an airtight container in the refrigerator and enjoy within 2–3 days. Freezing is not recommended for the texture.

    Uses Chilled torrijas