Torrijas – Spanish Dessert Toasts

Great for baking, sprinkled over ice cream, apple sauce, in hot chocolate, or anything that needs a flavor boost! Now here’s a Fall holiday dessert that’s quick and easy!

Ingredients

• 1 bread loaf (no baguettes, use dense loaf without air such as Brioche)
• 3 ½ cups whole milk (can use ½ & ½ or 2%)
• ½ cup heavy cream
• 3 tbls honey
• 1 tbls Spanish Liqueur Pacharan (Patxaran in Basque) (or substitute with Premium Tequila)
• 1 vanilla bean
• 1 cinnamon stick
• 4 eggs
• ½ cup sugar
• ¼ cup ground cinnamon
• 1 tsp Smokin’ Texas Gourmet All World Spice Blend 

Ganache Ingredients

• 9 oz. Premium Bittersweet Chocolate Baking Chips
• 1 cup heavy cream

Directions

1. Cut the Bread into 1-inch thick slices, then cut diagonally in triangles, layout in a shallow sheet pan and set aside
2. Add milk, cream, and honey to a sauce pan or pot, start with medium heat and stir until honey is incorporated
3. Cut the Vanilla Bean length wise and scrape the inside and add to milk mixture. Add Cinnamon stick
4. Bring to a light boil and infuse ingredients for 5-8 minutes, remove cinnamon stick and discard
5. Poor the milk mixture over the bread and let sit 30 minutes, turn pieces over after 15 minutes if needed to ensure both sides are soaked
6. Heat oil in a fryer or large pan to Medium (about 350 degrees F)
7. Beat the eggs until incorporated well and put in a shallow pan that will hold 4-6 pieces of the Torrijas
8. Add the Torrijas to the egg and coat both sides (use a spatula as the Torrijas will be very soft)
9. Add to oil and fry until brown on each side
10. Remove and place on a sheet pan lined with paper towels Add Sugar, All World Spice Blend, and Cinnamon in a bowl and mix together
11. Dip 1/2 the triangle into the Ganache before serving, put on serving platter or individual plate, sprinkle other half with cinnamon sugar (top with whipped cream, optional)

Ganache Directions

1. Heat the cream in a small sauce pan over medium heat. Bring just to a beginning boil high simmer) and then take off heat (if left to boil it may break and boil out of the pot)
2. Add chocolate pieces and whisk slowly to incorporate the chocolate into the hot cream. Continue with the whisk until the ganache thickens and is smooth.
3. Keep warm

Download Recipe PDF

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