Torrijas with sherry
Torrijas with sherry are a beloved Spanish classic—a golden, custardy bread pudding lightly fried to crispy edges, then dusted with powdered sugar and served with a tangy dollop of crème fraîche. The sherry lends a subtle depth to the egg-and-cream soak, balancing sweetness with a gentle, wine-like warmth, while the bread stays tender inside with a delicate crunch outside. Worth making for its nostalgic charm alone, this dish feels like a cozy indulgence, perfect for breakfast or dessert.
Ingredients
- Egg2 medium
- Double Cream2 tbsp
- Milk2 tblsp
- Golden Caster Sugar3 tsp
- Sweet Sherry3 tablespoons
- Bread4 thick slices
- Olive OilFor frying
- Icing SugarTo serve
- Creme FraicheTo serve
Nutrition
Directions
- 1
step 1
- 2
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).
- 3
step 2
- 4
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.
- 5
step 3
- 6
Divide the torrijas between plates and dust with the icing sugar. Serve with crème fraîche or Greek yogurt on the side.
🍽️ Join DishIndex for free
Save recipes, create collections and access Cook Mode.
Reviews
(0)No reviews yet. Be the first to rate this recipe!