Spanish Brunch Symphony: Torrijas con Miel de Almendras y Cafe de Navidad

Allergens

Milk, Eggs, Nuts

Ingredients

• 1 cup milk
• 1/2 cup white wine
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• Pinch of salt
• 5 cups day
• old bread, cut into bite
• sized pieces
• 3 eggs
• Vegetable oil, for frying
• 1 cup almonds, toasted and finely chopped
• 1/2 cup honey
• Powdered sugar, for dusting

Instructions

1. In a large bowl, combine the milk, wine, vanilla, cinnamon, salt, and eggs. Mix well. Add the bread pieces and let them soak for at least 30 minutes.
2. In a deep saucepan or frying pan, heat about 2 inches of vegetable oil over medium high heat.
3. Once the oil is hot, carefully remove the soaked bread from the liquid, letting excess drip off, and gently lower them into the hot oil using a slotted spoon. Do not overcrowd the pan. Fry until golden brown on all sides, turning occasionally with the slotted spoon.
4. Remove fried torrijas from the pan and drain on paper towels to remove excess oil.
5. In a small bowl, mix the finely chopped toasted almonds with honey to create an almond honey sauce.
6. Drizzle the almond honey sauce over the fried torrijas and dust them with powdered sugar.

Chef’s Insight

Torrijas are a beloved Spanish dessert traditionally enjoyed during Lent, but they are perfect for any brunch occasion.

Notes

The secret to perfect torrijas lies in the soaking time and the temperature of the oil. Don't rush the process.