Torrijas with sherry
Spanish-style fried bread slices soaked in a sherry-egg custard, fried until golden and dusted with icing sugar, served with creme fraiche or yogurt.
Pasos
- 1
Beat eggs with cream, milk, golden caster sugar and sherry in a wide, shallow bowl. Cut each slice of bread in two and dip them into the egg mix, turning to coat on both sides. Soak bread in egg mixture for 10 minutes to absorb the liquid, turning occasionally to prevent sogginess.
- 2
Heat 1.5 tablespoons of olive oil in a large frying pan and cook the bread slices about 3 minutes per side until dark golden and crisp at the edges. Keep the slices warm in a low oven as you cook the rest.
- 3
Divide the torrijas between plates and dust with icing sugar. Serve with creme fraiche or Greek yogurt on the side.
