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Sherry-Soaked French Toast (Torrijas)
This is our take on torrijas, Spain's version of French toast. Cinnamon and citrus are typical flavorings, but for complexity, we also added dry sherry, which infused the bread with a subtle nuttiness and caramel undertones. Challah isn't typical for torrijas, but we liked its eggy richness and tender crumb. Torrijas are especially good warm from the oven, when the outsides are delicately crisp and the insides are soft and custardy, but they're also great at room temperature. Unlike regular French toast, the bread for torrijas is sweetened throughout, so skip syrup for serving—berries or a fresh fruit compote are the best accompaniments. You'll need a thermometer to gauge the temperature of the oil for frying.
4
Servings
Tip
Don’t use stale challah. Stale bread will soak up too much of the sherry mixture.
25 minutes
Ingredients
-
4
1-inch-thick slices challah bread, halved on the diagonal
-
1
cup dry sherry
Directions
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01Heat the oven to 350°F with a rack in the middle position. In a large baking dish, arrange the challah in a single layer. In a medium bowl, whisk the sherry, powdered sugar, 1 teaspoon of the zest and the orange juice. Pour the mixture over the bread; do not wash the bowl. Let stand for 5 minutes, then flip each piece of bread. Let stand until the bread absorbs most of the liquid, another 5 minutes.
Reviews
March 18, 2024
Great for brunch, dessert, or a change from dinner time pancakes
I have made these with different sherrys (cream, amontillado, dry) and played with the amount of sugar. The recipe is sweet. A little lighter on the sugar and it is a great brunch dish, especially with macerated berries. I have also made these using an oven baked French toast recipe to enthusiastic appreciation.
December 14, 2023
Torrijas are dessert
Torrijas are often a sweet Spanish dessert, and usually served in very small portions. Given the amount of sugar in this version, I think that is a more appropriate way to enjoy them, rather than as a breakfast!
I made it for breakfast. The center part was like eating a raw dough while outside was somewhat crispy. My kid could barely finish one slice. He said that he likes regular French toast. I also think there is after taste from Sherri (alcohol taste). There is a potential and ideas in this recipe for sure, like adding some flour to egg mixture. I have learned a few techniques from doing this recipe, but I will not be making this again.
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Hi there! I wondered if there was an alternative to dry sherry, for those that don't drink alcohol :). Hope to hear back from you guys! Cheers!