Torrijas with sherry
Torrijas are basically Spanish ‘French toast’, or eggy bread in down-to-earth English. There are so many ways you can serve this – add ice cream and blackberries or caramelised apples and you have dessert. Drizzle with a little honey and add some yogurt and you have breakfast.
SERVES 2-4 (depending on appetite) PREP 5 mins COOK 10 mins EASY
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 1 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).
2 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.
3 Divide the torrijas between plates and dust with the icing sugar. Serve with crème fraîche or Greek yogurt on the side.
PER SERVING (4) 484 kcals • fat 24g • saturates 12g • carbs 49g • sugars 21g • fibre 1g • protein 10g • salt 1.1g For more of Diana’s star ingredient recipes, visit bbcgoodfood.com