Snack · Medium

Torrijas with sherry

Name: Torrijas with sherry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3
Cuisine: Spanish
Ingredients: 110 g Egg; 30 g Double Cream; 30 ml Milk; 12 g Golden Caster Sugar; 45 g Sweet Sherry; 140 g Bread; 15 ml Olive Oil; 20 g Icing Sugar; 20 g Creme Fraiche

Spanish-style egg-soaked bread cooked in a pan with a measured splash of sweet sherry. Soak the bread briefly, then fry in batches and finish with icing sugar and crème fraîche.

Protein: 10g
Energy: 336 kcal
Carbs: 37g
Fat: 15g
Time: 55 min
Serves: 3

What you need

Ingredients

Measured for 3 servings.

110 gEgg
30 gDouble Cream
30 mlMilk
12 gGolden Caster Sugar
45 gSweet Sherry
140 gBread
15 mlOlive Oil
20 gIcing Sugar
20 gCreme Fraiche

Make it

Method

Whisk the two eggs (110 g) with 30 g double cream, 30 ml milk, 12 g caster sugar and 45 g sweet sherry in a wide shallow dish. Cut the measured 140 g bread into even pieces so each serving gets a similar amount.
Turn the bread gently in the egg mixture and leave for about 10 minutes, turning once. It should absorb the liquid without collapsing; lift each piece with a spatula rather than squeezing it.
Heat the measured 15 ml olive oil in a large nonstick pan over medium heat. Cook the bread in batches for about 3 minutes per side until both faces are deep golden and the soaked centre is cooked through, not wet with raw egg.
Divide the cooked bread among three plates. Dust with the measured 20 g icing sugar and add the 20 g crème fraîche just before serving. The sherry contributes alcohol, some of which may remain after cooking.

Per serving