A plate serving torrijas with sherry

Torrijas with sherry

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(1 ratings)

Prep: 5 mins Cook: 10 mins


2-4 (depending on appetite)

Torrijas are basically Spanish ‘French toast’, or eggy bread in English! Serve with honey and yogurt for breakfast, or fruit and ice cream for dessert

Nutrition and extra info

Nutrition: Per serving (4)

  • kcal484
  • fat24g
  • saturates12g
  • carbs49g
  • sugars21g
  • fibre1g
  • protein10g
  • salt1.1g
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  • 2 medium eggs, plus 1 egg yolk



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tbsp double cream
  • 2 tbsp whole milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 3 tsp golden caster sugar
  • 3 tbsp sweet sherry
  • 4 thick slices of soft white bread or brioche
  • olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • icing sugar, for dusting
  • crème fraîche or Greek yogurt, to serve


  1. In a wide, shallow bowl, beat the eggs with the cream, milk, golden caster sugar and sherry. Cut each slice of bread in two and dip them into the egg mix, turning to make sure they get a good coating on either side. Soak bread in egg mixture for 10 mins to absorb the liquid (carefully turn them over from time to time and make sure they don’t get too soggy).

  2. Heat 1½ tbsp olive oil in a large frying pan and cook the bread for about 3 mins on each side until dark golden and crisp on the edge. Keep the slices warm in a low oven as you cook the rest.

  3. Divide the torrijas between plates and dust with the icing sugar. Serve with crème fraîche or Greek yogurt on the side.

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