Today’s recipe moment comes with a spanish classic for Easter.
Caramelised Torrija (French Toast). An inspiration to keep good habits.
Tradition and passion in the same recipe.
This Easter has been different for everyone and everyday seems like holiday so we can extend our time to cook Torrijas. Today we give you the Pepe Roch’s fantastic recipe, chef at Cafe Comercial in Madrid. (On Instagram)
- 1l. Milk
- 75 gr. Sugar
- Peel of a lemon
- Peel of an orange
- 300 gr. brioche bread (sliced)
- Olive Oil
- 2 Eggs
- Cinnamon powder
- Ice cream
- Spanish waffle
Step by step:
We first heat the milk with cinnamon, orange and lemon peels for an hour. We let warm and soak the brioche bread in that milk -this kind of bread provides a lot of flavour and texture- and it goes into beaten egg. We heat the olive oil and put the torrija (french toast) in it when it is very hot (the oil must cover them completely) until they are golden brown. Right after removing them we add sugar and cinnamon to make them slightly caramelized. Toppings as aice cream, strawberries and waffles are allowed. A temptation which has CUNE SEMI-SWEET as its best ally.
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Get the ingredients, try the recipe and remember to have a bottle of Cune Semi-Sweet that you can find here.