Tiempo de Lent, tiempo of reflection and silence, of renewal and preparations for spring… And tiempo de Easter sweets...like the traditional torrija, which comes out sweeter and softer than ever from the bakeries of Alfonso CateringIt's a simple recipe that allows for many variations, depending on the type of bread used (loaf, sandwich bread, or bread specifically for French toast); and the sweet "soup" in which the bread is soaked, which can be milk, wine, or a combination of both. And the finishing touch: a glaze of syrup or honey diluted with water. You can also add cinnamon, lemon, powdered sugar, or even chocolate.
But today we're going to stick to the traditional French toast recipe, one of the most popular at Alfonso Catering. For this recipe, it's important that if you're not using special French toast bread, you use day-old bread, as soft bread can fall apart when you soak it. Remember to cut diagonal slices 3 or 4 centimeters thick.
Ingredients:
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350 grams of bread for French toast
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3/4 large eggs
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A handful of nails
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Half a liter of white wine
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Half a kilo of honey
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Water
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Extra virgin olive oil
Preparation:
Start by heating the honey in a saucepan with a small glass of water and a handful of cloves until it becomes more liquid. Set it aside. Pour the wine into another container, mixed with a glass of water. In a large bowl, beat the eggs. Finally, heat the olive oil in a large frying pan; remember to fry them when the oil is very hot. Dip the slices in the wine diluted with water, being careful not to break them. Then dip them in the beaten egg and, once drained, fry them in the pan until golden brown, about a minute per side. When you remove the slices, place them on paper towels to drain the excess oil and cool slightly. Finally, arrange the slices on a large serving platter and drizzle them with the honey. We recommend serving them cold with a small dispenser of the remaining diluted honey—there are plenty of gluttons out there!