Torrijas with orange and honey syrup

As is the tradition during Lent and Easter, we invite you to prepare torrijas, this sweet that, although it has its origins in the need to use up leftover bread from several days ago, is so delicious that it has become a highly desired dessert or snack. Carmen, author of Yerbabuena en la cocina, brings us the recipe with a slightly different touch: instead of sugar or honey, she sweetens them with a delicious orange and honey syrup. Happy Easter!

If there is one recipe in our most traditional cuisine that I have a special affection for, it is undoubtedly torrijas. I remember how, as a child, year after year when Easter came, my mother and I would prepare an endless number of them, with both milk and wine. The house would be filled with that wonderful smell of sugar, milk, cinnamon, etc., intoxicating every corner, under the watchful eyes of my brothers, who impatiently waited for mom's permission or distraction so they could sink their teeth into them.

Although this is the traditional recipe that has always been in my house, on this occasion I have replaced the sugar and cinnamon sprinkled at the end with a light orange and honey syrup… a delicious proposal prepared by my aunt and that coming from an exceptional cook like her, I am sure you will love.

But, in keeping with tradition, I couldn't resist using such noble materials as iron and copper when preparing these torrijas, both excellent conductors of heat and ideal for quick cooking. And what better than my adorable Le Creuset Skillet frying pan and my cute De Buyer saucepan to keep these types of recipes alive?

I wish you a very happy Easter, I hope you enjoy it according to your tastes, but first I leave you with some last tips to make some delicious Torrijas:

• To avoid burnt remains in the oil, use a silicone brush to spread the beaten egg before frying the French toast instead of coating it with batter.
• Every two batches of French toast, we put absorbent paper in a strainer, filter the oil and clean the pan with another bit of paper to remove any unwanted impurities. You can also use an oil collector if you have one.
• Fry in plenty of very hot olive oil for just 30 seconds on each side. This way, the French toast will seal and the milk will barely leak out.
• Never overload the pan to avoid lowering the temperature.
• Between batches, add a little more oil if necessary.
• You can use whatever honey you like.

Ingredients

• 1 loaf of French toast bread
• 1 liter of milk
• 170gr sugar
• 1 cinnamon stick
• A piece of orange peel
• The skin of half a lemon
• 2 tablespoons of honey
• 200ml freshly squeezed orange juice
• 2 eggs
• Mild olive oil

Elaboration

1. In a saucepan, put the milk with the sugar, the cinnamon stick, a piece of orange peel and another of lemon, reserving a little of the latter to flavour the oil in which we will fry the French toast, and put it on the heat. When it begins to boil, remove the saucepan and let it cool.
2. Meanwhile, we cut the loaf of bread - preferably special for French toast - into slices two centimetres thick.
3. Once cold, strain the milk and dip the French toast in it until it has absorbed enough liquid. Remove it to a rack to drain the excess.
4. In a frying pan (preferably cast iron), put plenty of mild olive oil with the reserved piece of lemon peel. Beat the eggs and brush the French toast with them. This way, there will be less burnt residue in the oil and the French toast will stay cleaner.
5. When the oil begins to smoke, we put the French toast in it, without ever overloading the pan to avoid lowering the temperature, this way we will ensure that the French toast seals and the milk does not leak out. We fry at high heat for 30 seconds on each side. We remove it with the help of some tongs or a spatula and place it on absorbent paper.

Le Creuset Skillet , Le Creuset Skimmer , De Buyer Copper Saucepan and Le Creuset Ramekins

Put the honey in a saucepan and place it on the heat so that it dissolves better. Then add the orange juice and stir. It is not necessary to cook it, just keep the juice on the heat until the honey dissolves. Remove and let it cool.

Once the honey and orange syrup is lukewarm, pour it over the French toast, which you have previously placed on a tray. Store in the refrigerator and serve cold.