Torrijas

Takes 65 minutes | Serves 5 |

Ingredients

2 whole eggs
500 ml whole milk
200 g sugar
1 teaspoon ground cinnamon
30 g honey
some for frying extra virgin olive oil
1 strip lemon peel
1 strip orange peel
1 teaspoon cardamom seeds
1 whole star anise
1 loaf French bread

Steps

Milk Infusion

• Bring the milk, sugar, lemon and orange peel, cardamom seeds, and star anise to a slow simmer and cook for 15 minutes. Remove from the heat.

Preparing the Bread

• Cut the bread in thick slices and soak them in the infused milk until fully saturated but not soggy. Let the slices rest and cool on a plate.
• Beat the eggs in a shallow bowl and dip the bread slices in the egg mixture.
• Heat about ½ an inch of olive oil in a deep, heavy pan on medium-high heat and fry the slices two at a time, flipping halfway until both sides are crisp and browned. Drain on paper towels.
• Mix the remaining sugar with the cinnamon in a shallow bowl, then coat both sides of the slices in the mixture.

Making the Syrup

• Mix the remaining cinnamon and sugar with a bit more sugar and warm water in a pot. Bring to a boil, stirring to dissolve the sugar.
• Add the honey, simmering until it reduces to a syrup-like consistency, about 30 minutes. Let it cool for 15 minutes.
• Spoon the cooled syrup over the torrijas until soaked, then let them cool completely. Refrigerate for at least 4 hours, preferably overnight.