Torrija (Spanish French Toast)
Chef Erica Karbelnik reimagines torrija — Spain’s classic French toast — with brioche soaked in vanilla-scented cream and orange zest, then dipped in custard and seared until caramelized.
Ingredients
- 1 cup full fat milk
- 1 cup 35 percent cream
- 1/2 cup white sugar
- 1 vanilla bean split
- 1 orange zested
- 2 egg yolks
- Day old brioche or Challa bread cut into thick 2-inch squares with crusts cut off
- 1 tsp sugar
- Vanilla ice cream for serving
- 2 tbsp butter
Instructions
- In a saucepan, combine milk, cream, sugar, vanilla and orange zest. Let this simmer for about half an hour.
- Cut the crust off your brioche and then cut into large cubes.
- Strain the cream mixture and split this into two.
- Pour half of the cream mixture over the brioche. Cover and let soak for at least an hour in the fridge (the longer the soak, the more custard-like it will be).
- With the other half of the cream mixture, slowly incorporate this into 2 egg yolks that have been lightly beaten. Do this in a few stages to not scramble your eggs if the mixture is still hot.
- Place the cream and egg mixture back on the stove, on very low heat. Using a spatula, move in a figure eight motion to move the custard so you do not scramble it. The custard is ready when you can coat the back of a spoon and place a line through it. Let the custard cool completely.
- Take out the bread and dip into the custard.
- Place a non-stick pan on the stove with a small amount of butter for each piece of bread. Sear until golden brown on all sides.
- Place on a plate and sprinkle a bit of sugar on top.
- Serve with some ice cream and enjoy a traditional taste of Spain.