If you want to make a non-alcoholic version of Torrijas, just drizzle a little bit of honey on to toasts, instead of orange-brandy syrup.
Cuisine Spanish
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 6people
Calories 250kcal
Author CookingTheGlobe
Ingredients
For the orange-brandy syrup:
1 ¼cupfresh orange juice(about 4 oranges)
1tablespoonlemon juice
⅓cupbrandy
½orange zest,cut into strips
5tablespoonssugar
For the toasts:
1quart (liter)milk
½lemon zest,cut into strips
1cinnamon stick
1baguette,at least one day old, sliced
olive oil for frying
3large eggs,well beaten
Instructions
The orange-brandy syrup. Mix the orange and lemon juices, brandy, orange zest and sugar in a saucepan and bring to a boil. Simmer for about 15-20 minutes until you a get a syrup. Set aside.
The toasts. In another saucepan, combine the milk, lemon zest and add the cinnamon stick. Simmer over very low heat for about 20 minutes.
Place the baguette slices in a large baking dish in which all slices fit without overlapping (I used a 9x13-inch dish).
Remove the lemon zest and cinnamon stick and pour the milk over the baguette slices. Leave for a few minutes.
Heat some olive oil in a skillet over medium heat. Take one soaked baguette slice, dip in the beaten egg, coating both sides. Cook, turning once, until firm and browned. Repeat with the remaining slices and oil.
Drizzle a little of the brandy-orange syrup over each slice. Enjoy!