Torrijas with sherry

Name: Torrijas with sherry
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 medium Egg; 2 tbsp Double Cream; 2 tblsp Milk; 3 tsp Golden Caster Sugar; 3 tablespoons Sweet Sherry; 4 thick slices Bread; For frying Olive Oil; To serve Icing Sugar; To serve Creme Fraiche

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Eggmedium2
Double Cream2 tbsp
Milk2 tbsp
Golden Caster Sugar3 tsp
Sweet Sherry3 tbsp
Bread4
Olive Oil
Icing Sugar
Creme Fraiche

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	1140 kcal
Protein	39 g
Fat	18.3 g
of which saturates	5.2 g
Carbohydrate	202.1 g
of which sugars	26.5 g
Fibre	10.8 g
Salt	5.0 g

Worked out from the 91% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

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.