Torrijas with sherry — thick slices of bread soaked in a sweet sherry, cream and egg custard, then fried until crisp and golden. A rich Spanish treat, lovely dusted with icing sugar.
- 2 medium Egg
- 2 tbsp Double Cream
- 2 tblsp Milk
- 3 tsp Golden Caster Sugar
- 3 tablespoons Sweet Sherry
- 4 thick slices Bread
- For frying Olive Oil
- To serve Icing Sugar
- To serve Creme Fraiche
Video
Preparation
- In a wide, shallow bowl, beat the eggs with the cream, milk, golden caster sugar and sherry. Cut each slice of bread in two and dip into the egg mix, turning to coat both sides well. Soak the bread for 10 minutes to absorb the liquid, carefully turning from time to time and making sure they don't get too soggy.
- Heat 1½ tbsp olive oil in a large frying pan and cook the bread for about 3 minutes on each side, until dark golden and crisp at the edge. Keep the slices warm in a low oven as you cook the rest.
- Divide the torrijas between plates and dust with icing sugar. Serve with crème fraîche or Greek yogurt on the side.
