Torrijas with sherry
Torrijas are the Spanish answer to French toast, but soaked in sweet sherry instead of plain milk. This Easter tradition gains its signature richness from a custard of egg and cream, while the sherry adds a subtle alcohol-tinged sweetness that burns off during frying, leaving only its complex flavor behind. The result is deeper than any breakfast bread you've made before, with caramelized edges and a silken interior dusted with icing sugar.
Instructions
step 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). step 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. step 3 Divide the torrijas between plates and dust with the icing sugar.
Serve with crème fraîche or Greek yogurt on the side..
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