Recetas de Semana Santa: Torrija de pan de brioche

Easter Recipes: Brioche Bread Torrija

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– By Pablo González, 2 Michelin star chef

🍞 Torrija is a traditional dessert that reminds us of the flavors of yesteryear. There are even those who say that its origin is in the ancient Roman Empire! Of course, they were much more sober than those we know today, since they did not have access to sugar or cinnamon and instead used pure honey and pepper to give it that spicy touch.

In today's recipe we are going to use a very simple technique to trap all the milk inside and leave us with a super creamy typical dessert. To do this, we will previously freeze the bread to preserve all the flavor inside. Do not miss it! 😋

The first thing we should do is look for a loaf of brioche bread in our supermarket.

INGREDIENTS:

  • Brioche loaf bread 
  • vanilla branch
  • 100g sugar
  • Milk 
  • Flour
  • 1 beaten egg
  • Oil
  • Cinnamon

STEP BY STEP RECIPE:

– Step 1: We cut the brioche into 3 cm slices and set them aside. We can freeze it previously so that it is hard and does not fall apart so easily. In addition, this way we will ensure that all the flavor is trapped inside.
– Step 2: We infuse a liter of milk with a vanilla branch and 100g of sugar
– Step 3: We place the brioche slices on a stretched oven tray.
– Step 4: Pour the infused milk while still hot over the brioche bread until it covers it.
– Step 5: We leave it for a few minutes until it soaks well.
– Step 6: Now what we will do is remove the French toast from the milk and place them in a dry container and place them in the freezer for two hours.
– Step 7: Once frozen, all we have to do is coat them with flour, beaten egg and fry them in oil at 180 degrees. We let it drain on absorbent paper.
– Step 8: Coat in sugar and cinnamon and that's it.

As you can see, it is a simple recipe. We have given it an extra touch based on a recipe from the year 1600 that will make it gain in texture and flavor. We can accompany it with ice cream, fruits and some sauce, honey or syrup.

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