Spanish Torrijas Recipes
TORRIJAS: SPANISH STYLE FRENCH TOAST WITH CINNAMON AND HONEY
Torrijas are a delicious Spanish style French toast that is typical around Easter. Here's my favorite torrijas recipe!
Provided by Lauren Aloise
Categories Dessert
Time 1h5m
Number Of Ingredients 11
Steps:
- Bring the milk, ½ cup of sugar, lemon and orange peel, and spices (cardamom seeds and star anise) to a slow simmer.
- Cut the bread in thick slices.
- When the milk mixture has been simmering for about 15 minutes, turn off the heat and soak the slices of bread in this mixture. Be careful not to completely wet them to the point that they will break apart, but try to get them to absorb as much milk as possible.
- Let the slices of wet bread rest and cool (some liquid may be lost).
- Beat the eggs in a shallow bowl and dip the bread slices in the egg mixture. In the meantime, heat up about ½ an inch of the olive oil in a deep, heavy pan on medium-high heat.
- Fry the slices two by two, flipping them halfway so that both sides are nice and crisp.
- Let the torrijas rest on paper towels to absorb excess oil. In another bowl mix the remaining sugar (1/2 cup) with the cinnamon.
- Cover the slices in the cinnamon sugar mixture and reserve.
- Finally, make the syrup. Take the remaining cinnamon and sugar from coating the torrijas and add it to a medium-sized pot. Add a bit more sugar to completely cover the bottom of the pot if necessary.
- Add 2 cups of warm water to the sugar and bring it to a boil.
- Add the honey (you can add more or less depending on preference).
- Allow the syrup to simmer for about 30 minutes until it reduces to a syrup-like consistency. It won't be a very thick syrup, but it shouldn't be too watery.
- Take the syrup off of the heat and after about 15 minutes spoon it over the French toast. The torrijas should be completely soaked in syrup. Allow them to completely cool before putting them into the refrigerator.
- Refrigerate the torrijas for at least 4 hours, but preferably overnight.
- Enjoy within two or three days for best quality! (I doubt they'll last that long anyway!)
Nutrition Facts : Calories 223.06 kcal, Carbohydrate 33.25 g, Protein 10.14 g, Fat 5.69 g, SaturatedFat 2.62 g, TransFat 0.01 g, Cholesterol 75.47 mg, Sodium 273.54 mg, Fiber 1.28 g, Sugar 11.32 g, ServingSize 1 serving
SPANISH TORRIJAS RECIPE
Torrijas have long been part of the Spanish cuisine. Know how to make this decadent delight with our easy-to-follow Spanish Torrijas recipe.
Provided by Tim Kroeger
Categories Spanish Dessert
Time 5h5m
Number Of Ingredients 8
Steps:
- 1. Cut the bread in slices Cut the bread in slices of around one inch or 2.5 centimeters. I recommended using bread from the previous day or even bread that is two or three days old. If the bread is hard, it can soak up more milk. 2. Cut off a few small pieces of fresh lemon and orange peel. 3. Let the bread soak in milkMix the milk with the cinnamon stick and the orange & lemon peel. Afterward soak the slices of bread in the milk and let it rest for around four hours. The longer you soak the bread in the milk the juicier the Torrijas will get. 4. Dip the bread in the eggAfter four hours, take the pieces of bread out of the milk and let them drain for a few minutes. Meanwhile, beat the eggs in a shallow bowl. In the next step dip the bread slices with both sides one by one in the egg. 5. Deep fry the soaked bread slicesHeat up around 1 inch of olive oil in a pan and carefully transfer the soaked bread slices into the oil. I recommend using a spatula and a fork as the bread will be very soft and can break easily. Fry the slices for around two to three minutes on each side until they are brown. 6. Put the bread on a paper towelOnce the bread is done take it out and put it for a few minutes on a paper towel. 7. Dunk the bread in a sugar & cinnamon mixture Mix sugar and cinnamon on a deep plate and dunk the bread slices into it. 8. Enjoy your home-made Spanish Torrijas!
Nutrition Facts : Calories 267 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 207 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 16 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 242 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
EASY SPANISH BREAD PUDDING (TORRIJAS)
Steps:
- Gather the ingredients.
- Pour milk into a medium-sized mixing bowl. Add egg and beat together. Add vanilla extract, if using.
- Pour enough oil into a large frying pan to cover the bottom and heat on medium.
- Place one slice bread in milk-egg mixture and quickly flip it over with a fork.
- If bread is more than a day old, you might need to soak for 2 to 3 minutes or more, so that it softens up. Be careful that bread does not soften so much that it crumbles when lifted out of the bowl.
- Carefully lift bread out of mixture and let excess milk drain before placing bread in frying pan. Repeat for each of the other slices.
- After 2 to 3 minutes, check bottom of bread. As the slices turn golden, turn each one.
- Remove each piece from pan and place on a plate. Sprinkle top with sugar and cinnamon. If you prefer, drizzle honey over top. Garnish with fresh fruit and serve immediately.
Nutrition Facts : Calories 188 kcal, Carbohydrate 17 g, Cholesterol 33 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, Sodium 177 mg, Sugar 3 g, Fat 11 g, ServingSize 4 to 6 slices (4 to 6 servings), UnsaturatedFat 0 g
TORRIJAS- SPANISH FRENCH TOAST
Make and share this Torrijas- Spanish French Toast recipe from Food.com.
Provided by littlemafia
Categories Breakfast
Time 25m
Yield 6-12 serving(s)
Number Of Ingredients 5
Steps:
- Beat the eggs, milk and cinnamon together.
- Dip both sides of the slices of bread in the egg mixture and fry in a heavy skillet over moderate heat until browned on both sides.
- Dust liberally with powdered' sugar and serve immediately.
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- To create the soak, steep milk with vanilla bean and cinnamon sticks for 20-30 minutes or until aromatic.
- Once the bread is cut, soak for at least 3 hours or up to overnight depending on how dense or old the bread is.
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- Pour the warm milk and vanilla into a shallow bowl. Crack the eggs into a separate shallow bowl and beat them well until smooth.
- Pour enough oil into a large skillet to cover the bottom of the pan. Turn heat to medium and once oil is hot, but not smoking, start cooking the torijas:
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- In a medium saucepan mix wine, cinnamon, orange zest, and sugar (if desired). Heat over medium heat until the wine begins to simmer and the sugar has dissolved.
- When you are ready to make your French toast, pour ½ inch of oil into a wide and deep skillet. Heat the oil to 375F. (A little piece of bread placed into the hot oil should turn a nice golden brown in 1-2 minutes.)
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- Crema Catalana. Crema Catalana is among the Spanish desserts that never fail to catch my attention when it’s on the menu. Another name for Crema Catalana is Crema Cremada.
- Torrijas. Torrijas is one of the first Spanish dessert recipes I have made in my kitchen. It is truly delicious and easy to make! Spanish torrijas are so versatile that you can have them as a breakfast or as a dessert.
- Tarta de Queso (Cheese Cake) Tarta de Queso or Cheese Cake is quite a new addition to the list of sweets in Spain. Also known as Basque Cheesecake, this delectable dessert was made by Chef Santiago Rivera in 1990.
- Churros with Chocolate. How do Churros with Chocolate for breakfast sound like to you? What is a churro, and why is it regarded as one of the popular Spanish desserts that everyone should try?
- Flan. Spanish Flan is among the Hispanic desserts that have found their way to many parts of the world. Because of that, you will surely encounter different versions of this traditional Spanish dessert.
- Arroz con Leche. Of the many Spanish dessert recipes that I have tried recently, Arroz con Leche is the one that wowed me by its simplicity. In English, Arroz con Leche is regarded as rice pudding.
- Tarta de Santiago. Tarta de Santiago is one of the traditional Spanish desserts that has been part of Spanish cuisine for quite a long time. To be exact, the first recorded recipe of Tarta de Santiago dates back to 1577.
- Leche Frita. Leche Frita is among the easiest Spanish dessert recipes. It is common for restaurants, coffee nooks, and other small shops in Spain to have Leche Frita on their menus.
- Miguelitos. A Miguelito is basically a pastry cream filling tucked in baked puff pastries. The texture is flaky, and the look is made sophisticated by the dusting of powdered sugar.
- Turrón. The delicious Spanish Turrón is one of the traditional Spanish desserts that are most popular when it is Christmastime. Turrón is usually associated with nougat.
HOW TO MAKE SPANISH TORRIJAS RECIPE - QUERICAVIDA.COM
From quericavida.com
- Begin by assembling all your ingredients. Always have a little extra of everything on hand in case you need a little more of anything. I like to say that in cooking you always have to be prepared for the unexpected.
- Peel the rind of one lemon. Pour the milk, sugar, lemon rind and cinnamon sticks into a pot and bring it to a boil. Watch it carefully, so that it does not boil over and burn. Once it begins to boil, lower the flame and allow it to simmer, covered if possible, for 10 minutes. The milk will acquire the delicate taste of the cinnamon and lemon, and you will want to drink it all, but don’t do it! You need it for the torrijas.
- Cut the bread into slices approximately 3/4 of an inch thick. The bread should be nice and thick, with minimal air holes to soak up all the milk.
- Now, while the milk is simmering, is a good time to make the syrup. Take the water and sugar you set aside for the simple syrup, and pour them into a pot. Bring it to a boil and then lower the flame. Let it simmer until half the liquid is gone.
25 EASY SPANISH VEGETARIAN RECIPES - INSANELY GOOD
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- Pan Con Tomate. Pan con Tomate is a popular breakfast recipe in Spain. It’s toasted bread topped with garlic and tomatoes, seasoned with salt, and drizzled with olive oil.
- Spanish Omelette. Eggs for breakfast are always a good idea. Called tortilla de patatas, the Spanish omelette isn’t only all about eggs, though. It’s also loaded with potatoes.
- Patatas Bravas. The popular patatas bravas is the Spanish version of fried potatoes. It’s delicious on its own, but even more terrific with the sauce.
- Pimientos de Padron. Pimientos de Padron is probably one of the simplest vegetarian tapas in Spanish cooking. It’s definitely tasty, but it’s not for the weak!
- Patatas a lo Pobre (Poor Man’s Potatoes) They may be called “poor man’s potatoes,” but they’re definitely rich in flavor. Patatas a la Pobre is a vegan dish made of potatoes, onions, green pepper, garlic, olive oil, and salt.
- Ajo Blanco. Ajo blanco is a chilled soup of garlic and almonds. Many believe that it is the predecessor of the more popular cold soups, such as gazpacho.
- Escalavida. Escalavida is another Spanish tapa that’s 100% vegetarian and 100% delicious. In this dish, whole vegetables are cooked directly in an open fire until the skins are charred and the flesh soft and tender.
- Spanish Garlic Mushrooms. Mushrooms and garlic are a match made in heaven. This easy tapa is a simple combination of the two ingredients, but it will definitely blow your taste buds away.
- Spanish Bean Salad with Red Peppers. This Spanish salad is a colorful medley of cannellini beans, red peppers, capers, and onions. The dressing is a mixture of extra virgin olive oil, white wine, salt, and pepper – it’s basic, but the flavor combinations are spot on.
- Paella. Paella is perhaps the most iconic Spanish dish, and for good reason. How can anyone resist this insanely rich and aromatic dish? This spectacular rice dish is typically loaded with meats and seafood, but that doesn’t mean an all-veggie version is no good.
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