Torrijas are a classic Spanish dessert traditionally eaten at Easter. These egg fried brioche slices are delicious served warm with ice cream, and make the perfect pud this Easter weekend.
If you’re the culinary-challenged type fear not, we’ll be serving up our torrijas all weekend for you to come in and enjoy, book your table here.
1 brioche loaf (best if day-old and slightly stale)
4 large eggs
1l whole milk
Zest of 1 orange
2 cinnamon sticks
1 vanilla pod
250g clarified butter
100ml cooking oil
– Cut the bricohe into 8 pieces, 1 inch thick, and arrange in the bottom of a shallow dish.
– Heat the milk with the orange zest, cinnamon and vanilla until boiling then remove from the heat.
– Add the sugar, then let the mixture cool down and the spices infuse.
– Pass the mixture through a chinoise and then mix the eggs in.
– Pour over the brioche and allow to soak until all the liquid is absorbed (this may take up to one hour).
– Heat the clarified butter and cooking oil on a medium heat in a large frying pan, then with a large spatula carefully transfer several soaked slices one by one into the hot oil.
– Carefully fry each side for about 3-4 minutes, until brown.
– Take the slices out and lay on a paper towel to soak up the excess oil.
– Serve warm sprinkled with more sugar or cinnamon, and a generous scoop of ice cream.
Consume within 3 days
Can be served cold or warm
Don’t forget to tag us in your torrija photos @caminolondon