An unusual dessert from Spain, Torrijas (tohr-ee-has) tastes delicious.4 slices white bread, crusts removed and cut into large strips

4 fl. oz. milk

1 egg, lightly beaten

1 oz. butter

1 fl. oz. clear honey

2 fl. oz. dry sherry

Preheat the oven to warm 325 °F (Gas

Mark 3, 170°C).

Place the bread in a shallow dish and pour over the milk. Set aside to soak for 4 minutes. With a slotted spoon, transfer the bread to kitchen paper towels to drain.

Place the beaten egg in a shallow bowl and dip the bread into the beaten egg. Set aside on a plate.

In a small, shallow flameproof casse-role, melt the butter over moderate heat. When the foam subsides, add the bread and cook for 3 minutes on each side or until the bread is lightly browned.

Meanwhile, in a small mixing bowl, mix together the honey and sherry.

Remove the casserole from the heat and pour over the honey mixture. Place the casserole in the centre of the oven and bake for 20 to 25 minutes or until the bread is golden brown. Remove the casserole from the oven and serve immediately, or allow to cool completely before serving.

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