Best Spanish French Toast Recipes

TORRIJAS- SPANISH FRENCH TOAST

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.

SPANISH FRENCH TOAST

Steps:

• Pour olive oil to a depth of 1/2 inch in a broad, deep skillet over medium-high heat; bring it to a temperature of about 350 degrees. When ready, a small cube of bread dropped into oil will sink to bottom, then immediately rise to top.
• Meanwhile, whisk together the milk, salt and sugar in a broad bowl. In a separate bowl, beat eggs. When oil is ready, soak a piece of bread in milk, then dip in egg. Shake off excess liquid, then transfer to oil. Stand back, as it will spatter. Repeat with remaining bread.
• Cook about a minute on each side, turning carefully; bread should be very crisp on edges. When done, transfer to a plate, sprinkle with cinnamon sugar and serve immediately, with honey or maple syrup if you like.

SPANISH-STYLE FRENCH TOAST WITH ANISE SYRUP (TORRIJAS)

Steps:

• For the anise syrup: Combine 1 1/2 cups water with the sugar, honey, orange zest, salt and cinnamon sticks in a medium saucepan over medium-high heat and bring to a boil, about 3 minutes. Boil for 1 minute, then reduce to low heat and simmer until the mixture reduces to a thin syrup, 7 to 10 minutes. Remove from the heat and stir in the almond and anise extracts.
• For the Spanish-style French toast (torrijas): Slice the baguette on the bias into 1-inch thick slices. Whisk together the eggs and milk in a shallow bowl. Dip the bread in the mixture and soak for 30 seconds to 1 minute (do not let the bread get too soggy).
• Melt 2 tablespoons butter in a large skillet over medium-high heat and cook the soaked bread in batches until golden on both sides, about 3 minutes per side. Repeat with the remaining bread, adding more butter as needed.
• Place the torrijas on a slightly concave or rimmed serving platter and cover fully with the Anise Syrup. Let soak at least 20 minutes before serving, if time allows. Serve warm or at room temperature sprinkled with a bit of the flaky sea salt.

SPANISH FRENCH TOAST TORRIJAS

Steps:

• Get syrup started by boiling water, honey, sugar, lemon peel and juice, cinnamon stick, and orange peel together for a couple minutes.
• Let steep; remove peels and cinnamon stick.
• Get pan hot with a light coating of butter.
• Dip bread in milk; soak for a minute but so it does not break.
• Dip in egg.
• Put in pan to cook until lightly browned.
• They serve this warm or cold and the syrup is soaked in, or just served with honey or plain.

SPANISH "FRENCH" TOAST.

Steps:

• If you are using ciabatta bread - 8 slices is the maximum.
• In a saucepan, place the milk,sugar, zests, juices, vanilla and spices. Simmer for 5-7 minutes (it will start to smell amazing!).
• Cool the mix for 5 minutes.
• Add the bread all at once and leave it there to soak up all that goodness, allow a good 20 minutes.
• Beat the eggs in a seperate bowl and in batches, carefully coat the bread.
• In a large heavy based fry pan, add the butter (start with 2 tablespoons) and sizzle over a medium heat until fragrant.
• Add 6 - 8 slices of bread (depending on the size of your pan - don't over crowd it) and cook for 3-4 minutes each side. Add more butter for each batch you make.
• Repeat until all the bread has been fried.
• Place the bread on a plate and sprinkle with icing sugar and serve warm.