Torrijas Recipe (Spanish ‘French’ Toast)
Madrid’s Panem bakery taught us how to make this luxurious torrijas recipe, which is crackly and custardy with a brûléed top.
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Cooking tools:
- Oven
- Whisk
- Mixing bowl
- Measuring cup
- Fine-mesh sieve
- Cutting board
- Chef's knife
- Baking dish
- Cooling rack
- Paper towel
- Spatula
- Parchment paper
- Baking sheet
- Serving platter
- Plastic wrap
- Microplane
- Vanilla bean split tool
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup sugar, divided
- 2 tsp. finely grated lemon zest
- 6 large egg yolks
- ½ vanilla bean, split lengthwise, seeds scraped (pod reserved for another use)
- Six 1½-in.-thick day-old brioche slices, crusts removed (about 11 oz.)
- Cinnamon sugar, for dusting (optional)-sugar for dusting, optional
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