Very similar to American French toast, this dish is served for dessert in Spain, especially on Sunday. Chef Sandro di Marco from the Palace Hotel in Madrid
What you'll need
Ingredients
2. In medium saucepan, combine
1 cup of water
1 cup of sugar
1/2 cup of honey
2 tablespoons of lemon juice
1 cinnamon stick
2 cups milk
¼ cup sugar
1 cinnamon stick
The method
Directions
01
Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.
02
Beat 4 eggs with 1 Tablespoon water in shallow dish and set aside
03
Mix together in heavy saucepan over medium heat and stir until sugar is dissolved and milk is hot:
04
Peel of 1 lemon
05
Heat 1 tablespoon olive oil in large griddle to medium heat (or 350 degrees on electric griddle).
06
Pour warm milk over baguette slices. Dip each slice into egg wash and drop onto hot skillet. Cook until golden brown, adding more oil as needed, about 2-3 minutes per side. Arrange on serving platter and pour honey syrup over bread slices and serve.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Torrijas (Spanish French Toast)
Prep
Cook
Yield
Very similar to American French toast, this dish is served for dessert in Spain, especially on Sunday. Chef Sandro di Marco from the Palace Hotel in Madrid
Ingredients
2. In medium saucepan, combine
1 cup of water
1 cup of sugar
1/2 cup of honey
2 tablespoons of lemon juice
1 cinnamon stick
2 cups milk
¼ cup sugar
1 cinnamon stick
Cook Like James · The method
Directions
1
Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.
2
Beat 4 eggs with 1 Tablespoon water in shallow dish and set aside
3
Mix together in heavy saucepan over medium heat and stir until sugar is dissolved and milk is hot:
4
Peel of 1 lemon
5
Heat 1 tablespoon olive oil in large griddle to medium heat (or 350 degrees on electric griddle).
6
Pour warm milk over baguette slices. Dip each slice into egg wash and drop onto hot skillet. Cook until golden brown, adding more oil as needed, about 2-3 minutes per side. Arrange on serving platter and pour honey syrup over bread slices and serve.
7
The Palace Hotel - Madrid, Spain
Cook Like James
Torrijas (Spanish French Toast)
Prep
Cook
Yield
Very similar to American French toast, this dish is served for dessert in Spain, especially on Sunday. Chef Sandro di Marco from the Palace Hotel in Madrid
Ingredients
2. In medium saucepan, combine
1 cup of water
1 cup of sugar
1/2 cup of honey
2 tablespoons of lemon juice
1 cinnamon stick
2 cups milk
¼ cup sugar
1 cinnamon stick
Directions
1
Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.
2
Beat 4 eggs with 1 Tablespoon water in shallow dish and set aside
3
Mix together in heavy saucepan over medium heat and stir until sugar is dissolved and milk is hot:
4
Peel of 1 lemon
5
Heat 1 tablespoon olive oil in large griddle to medium heat (or 350 degrees on electric griddle).
6
Pour warm milk over baguette slices. Dip each slice into egg wash and drop onto hot skillet. Cook until golden brown, adding more oil as needed, about 2-3 minutes per side. Arrange on serving platter and pour honey syrup over bread slices and serve.
