Torrijas con Vino (Spanish Eggy Fried Bread) 🍞

Zubereitung

1. 1

   Beat eggs with cream, milk, 1 tsp of the sugar and the sherry in a wide shallow dish.

2. 2

   Cut each bread slice in half diagonally; soak 1-2 minutes per side so the middle turns custardy but the slice holds together.

3. 3

   Heat a generous finger of olive oil in a large pan over medium heat.

4. 4

   Coat each soaked slice in the leftover egg mixture and fry 2-3 minutes a side, until deeply gold with crisp, lacy edges.

5. 5

   Dust with cinnamon and the remaining sugar (or syrup-dip traditionally) while hot.

6. 6

   Serve in pairs with a quenelle of crème fraîche and a snowing of icing sugar.