Torrijas (Spanish French toast)

Delicious tradition recipe of 2 variations of torrijas (Spanish French Toast)

Author

0BTk3yw0ZiCNgVmLyAmeV6

Prep Time: 00:00

Recipe Time: 00:52

Temperature : 147.2F / 64C

Ingredients

• 1 medium sized soft crumb baguette (aged 2 days)
• 3 eggs
• 200 mL milk
• 200g sugar
• 200 mL water
• Lemon peel (one lemon properly scrubbed and clean)
• 1 cinnamon stick

Directions

1. In a pot simmer for 5 minutes the water with the lemon peel, the cinnamon stick and half the sugar.
2. Allow to cool with the lemon peel and cinnamon. Separate the liquid.
3. Using the same cinnamon and lemon peel, add the milk, the other half of the sugar and simmer for 5 minutes. Allow to cool and remove both cinnamon and lemon peels.
4. Slice the bread (should yield about 9-10 slices, 15-20 mm each).
5. Soak half of the slices in the cold milk and the other half in the sigar&lemin sirup. Flip the slices and allow the other side to soak adequately. Should take about 30'.
6. Mix the eggs in a flat tray. Gently, remove the soaked bread and wet both sides of each slice with the mixed eggs.
7. In two sous vide bags, condition the two sets of torrijas (one for the milk ones and another for the sugar&lemon sirup). Sous vide for 1h 15min @64C.

Finishing Steps

1. Heat a skillet with a teaspoon of butter and gently fry your torrijas till golden brown. Serve warm, sprinkled with sugar and cinnamon