Torrijas Castellanas
If you’re tempted to replace the butter or heavy cream in this recipe, don’t; just make plain old pain perdu, or French toast. But if you’re ready for the creamiest, most custardy French toast you’ve ever tried, give these babies a go. This recipe comes courtesy of Jose Andres, a Washington, D.C.–based Spanish chef and good friend.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the eggs, milk, cream, and salt in a wide shallow bowl. Combine the cinnamon and sugar on a plate.
Step 2
Soak a piece or two of bread in the egg mixture (do not crowd) while you put the butter and oil in a large skillet over medium-high heat. Turn the bread in the egg mixture so it soaks well; when the butter melts and its foam subsides, add the soaked bread, again without crowding (it’s likely that you’ll have to cook two batches).
Step 3
Brown the bread nicely on both sides, for a total of 6 to 10 minutes, then transfer each piece in turn to the cinnamon sugar mixture; turn to coat both sides evenly and serve hot.
