Torrijas with sherry

breakfast brunch dessert eggy bread french toast pudding sherry spanish torrijas

N/A

2-4 (depending on appetite)

Source

Ingredients

2 medium eggs , plus 1 egg yolk

2 tbsp double cream

2 tbsp whole milk

3 tsp golden caster sugar

3 tbsp sweet sherry

4 thick slices of soft white bread or brioche

olive oil , for frying

icing sugar , for dusting

crème fraîche or Greek yogurt, to serve

Method

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 them into the egg mix, turning to make sure they get a good coating on either side. Soak bread in egg mixture for 10 mins to absorb the liquid (carefully turn them over from time to time and make sure they don’t get too soggy).

Heat 1½ tbsp olive oil in a large frying pan and cook the bread for about 3 mins on each side until dark golden and crisp on the edge. Keep the slices warm in a low oven as you cook the rest.

Divide the torrijas between plates and dust with the icing sugar. Serve with crème fraîche or Greek yogurt on the side.