Torrijas with sherry

Method4 steps

1. 1

   Step 1: In a wide shallow bowl, beat both eggs (2 medium) with all the double cream (2 tbsp), milk (2 tbsp), measured golden caster sugar (3 tsp) and sweet sherry (3 tbsp). Cut each of the four thick bread slices into two pieces, making eight halves. Dip all eight pieces into the prepared egg mixture, turning so both sides are coated.

   Uses 2 medium eggs · 2 tbsp double cream · 2 tbsp milk · 3 tsp golden caster sugar for the egg mixture · 3 tbsp sweet sherry · 4 thick slices bread, each cut into 2 pieces in step 1

2. 2

   Step 2: Leave all eight dipped bread halves in their egg mixture for ten minutes to absorb the liquid, carefully turning from time to time. Handle them gently and avoid letting them become so soggy that they fall apart.

   Soak eight bread halves in egg-sherry mixture · 10 minUses All eight bread halves and their soaking mixture

3. 3

   Step 3: Heat all one and a half tablespoons olive oil in a large frying pan. Lift the soaked bread pieces from their mixture and fry in uncrowded batches for about three minutes on each side, until dark golden with crisp edges and the egg-soaked centres are fully cooked and set without raw liquid egg. Keep cooked pieces warm in a low oven while finishing the rest. Discard any uncooked soaking mixture left after the bread is lifted out.

   Fry one batch of soaked bread: 3 min per side · 6 minUses All eight soaked halves, fried in uncrowded batches · 1½ tbsp olive oil for frying

4. 4

   Step 4: Divide all the warm cooked torrijas between plates, dust with the separate icing sugar as desired and serve with crème fraîche on the side.

   Uses All eight cooked halves · Icing sugar for dusting the finished torrijas, as desired · Crème fraîche to serve, as desired