Breakfast · Spain · Madrid

Torrijas con Vino (Spanish Eggy Fried Bread) 🍞

Name: Torrijas con Vino (Spanish Eggy Fried Bread)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-4 servings
Cuisine: Spanish
Ingredients: 4 thick slices day-old brioche or stale baguette; 2 tbsp double cream; 2 tbsp milk; 3 tsp golden caster sugar; 3 tbsp sweet sherry (or whole milk for a non-alcohol soak); 2 medium eggs; olive oil for frying; icing sugar to serve; crème fraîche to serve; ground cinnamon

Thick day-old brioche soaked in milk and sherry, egged and fried in olive oil until the edges shatter, then swum in sugar and cinnamon. Madrid's Holy Week treat that refuses to wait for Easter.

Southern Europe Spanish ⏱ 25 min Easy

Method

1

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

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

Dust with cinnamon and the remaining sugar (or syrup-dip traditionally) while hot.
6

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

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Torrijas con Vino (Spanish Eggy Fried Bread) 🍞

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