Chef Stef’s Rioja Torrijas Recipe - Chef's Mandala

Name: Chef Stef’s Rioja Torrijas Recipe - Chef's Mandala
Ingredients: 4 Eggs; 2 cups Milk; 0.5 cups L’Oleologie Rioja Wine Vinegar; 0.5 tsp Cinnamon powder; 0.25 tsp Cloves powder; 0.25 tsp Cocoa powder unsweetened; 0.5 tsp Lemon Zest (grated); 4 Tblsp Sugar granulated; 2 Tblsp Sugar Powdered; 6 slices baguette (or 4 brioche or challah or sourdough) slices of uniform thickness ½ inch; 1 Tblsp Spanish Oleologie EVOO; 0.25 tsp salt; Drizzle Apiology Truffle Honey; 1 Tbsp Butter (unsalted); 4 Strawberries; 3 oz Crème Fraiche (or low fat cream cheese if you can’t find crème fraiche); 4 oz Blue Cheese (Buy Cambozola, Gorgonzola Dolce or for something stronger – Valdeon)

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Spanish French toast soaked in Rioja wine vinegar, topped with truffle honey—perfect for dessert or breakfast. Enjoy Chef Stef’s unique twist on a classic treat!

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Ingredients

4 Eggs
2 cups Milk
0.5 cups L’Oleologie Rioja Wine Vinegar
0.5 tsp Cinnamon powder
0.25 tsp Cloves powder
0.25 tsp Cocoa powder unsweetened
0.5 tsp Lemon Zest (grated)
4 Tblsp Sugar granulated
2 Tblsp Sugar Powdered
6 slices baguette (or 4 brioche or challah or sourdough) slices of uniform thickness ½ inch
1 Tblsp Spanish Oleologie EVOO
0.25 tsp salt
Drizzle Apiology Truffle Honey
1 Tbsp Butter (unsalted)
4 Strawberries
3 oz Crème Fraiche (or low fat cream cheese if you can’t find crème fraiche)
4 oz Blue Cheese (Buy Cambozola, Gorgonzola Dolce or for something stronger – Valdeon)