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Torrijas con Canela y Miel (Pan-grilled Steaks with Olive Sauce)

Torrijas con Canela y Miel (Pan-grilled Steaks with Olive Sauce) is a traditional Spanish recipe for a classic snack of bread dipped in vanilla-flavoured custard that are then fried until brown and served dusted with cinnamon and drizzled with honey. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Pan-grilled Steaks with Olive Sauce (Torrijas con Canela y Miel).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Vegetarian RecipesBread RecipesMilk RecipesSpain Recipes



This is a classic snack served in the confiserias (cake shops) of Spain, where it's served as a snack with cafe cortado (coffee with a 'cut' of milk). It is also served as a snack. Traditionally Torrijas were an Easter treat, but today they are served year-round.

In Spain, the everyday pan de pueblo (household bread — a long loaf with a crisp crust) would be used, but a baguette (French stick) makes an acceptable substitute.

Ingredients


150ml milk
1 vanilla pod, split lengthways
finely-grated zest of 1 lemon
3 eggs, beaten
1 long baguette, cut into 8 slices
60ml Muscatel wine
olive oil, for frying

To Serve:
90ml clear honey
ground cinnamon, for dusting
5 sugar cubes, coarsely crushed

Method:

Combine the milk, vanilla pod and lemon zest in a saucepan. Heat to just below boiling point then take off the heat and set aside to cool.

When cool, beat in the eggs then strain the mixture into a flat dish (this needs to be large enough to hold 2 slices of the bread at a time). Sit the bread slices on a tray and sprinkle with wine to just moisten.

Dip two slices of the bread in the egg mixture and allow to soak for a few minutes. Heat the oil in a frying pan over medium heat, add the soaked bread and fry until golden brown on both sides (about 4 minutes). Remove from the pan and drain on kitchen paper. Repeat this process until all the bread pieces are cooked.

Transfer the bread to a large serving dish and spoon over the honey. Sprinkle with cinnamon and sugar and either allow to soak for a few hours, or eat hot or, allow to cool and sprinkle with sugar just before serving. Accompany with coffee.