Spanish Torrijas Recipe

So you're probably thinking, what the heck are torrijas?! Well...picture French toast bathing in a pool of honey and cinnamon and you're on the right track! Basically, torrijas are just a better version of French toast (in my opinion).

As a child every holiday was spent in Spain on the Costa Blanca, which is where I am currently writing this post from. Throughout my time here I have very much fallen in love with the cuisine and Torrijas have got to be a firm favourite! The great thing about them is that there isn’t really a wrong way to make them. Some people use sweet red wine or liquor, whilst others use milk. They are usually coated in cinnamon and sugar, but some drizzle over honey. So I decided to put my own twist on Torrijas and make a sweet peach compote to accompany the cinnamon honey drizzle. After all, peaches are currently in season so we might as well support a more geographically sustainable food economy.

Time: 15 minutes

Serves: 2

Ingredients:

-2-3 Peaches (for the compote)

-6 Small slices of crusty white bread

-Milk of choice

-Cinnamon

-2 Eggs

-Honey

Method:

1. Cut the peaches into chunks and remove the stones. Add the peach slices into a small pan on a medium-high heat with a generous splash of water. When they begin to boil, reduce the heat to medium and let them simmer for 10 minutes, stirring occasionally. If they begin to stick to the pan then add an extra splash of water.

2. Cut the crusty bread into 6 thick slices and place them in a shallow bowl. Pour the milk on top until it is half way up the sides of the bread and sprinkle generously with cinnamon. Flip the bread after approximately 1 minute and continue to do so until most of the milk has been soaked up. Make sure not to let the bread become so soggy that it disintegrates as this will make it harder to flip in the pan!

3. Put a large frying pan on a medium-high heat and add spray oil or 1/2 tbsp olive oil.

4. In a separate shallow bowl, whisk together the eggs and dip in the bread slices, covering both sides with the egg mixture.

5. Once you have coated the pieces of bread place them in the frying plan. Flip the slices over after 2 minutes, or until brown and crispy.

6. Plate up and serve with the peach compote, drizzle of honey and extra cinnamon and ENJOY!

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