500g brioche loaf (crust removed)For the torrija infusion:800ml whole milk200ml whipping creamZest of 1 orangeZest of 1 lemon1 teaspoon vanilla essence (or 1 vanilla stick?)1 teaspoon cinnamon powder (or 1 cinnamon stick?)150g sugar
2 egg yolks whiskedCrumble:100g butter100g plain flour100g caster sugar
- Cut the brioche into 12 equal sized pieces.
- Heat the milk, cream, zest, vanilla and cinnamon in a pan and mix thoroughly until aromas are released. In a separate bowl mix the egg yolks and sugar then add to the heated infusion until the sugar has dissolved.
- Heat the milk, cream, zest, vanilla and cinnamon in a pan and mix thoroughly until aromas are released. Let it chill.
- In a separate bowl mix the egg yolks and sugar then add to the warm infusion until the sugar has dissolved.
- Place cut brioche in a large baking dish approximately 10cm deep and pour over the infusion mix while warm. Brioche needs to soak up all the milk. Keep aside.
For the crumble
- Leave the butter room temperature.
- Mix all the ingredients, place it in a try over baking paper and flat the dough and bake for 10 minutes at 180º.
- Take 1 soaked brioche.
- Warm up slightly in the oven or microwave.
- Sprinkle caster sugar on top and caramelise with a blow torch until it’s golden brown and crunchy.
- Serve it with a scoop of vanilla ice cream and some crumble.
For a nice touch add a bit of crema de orujo (cream liquor) to the milk infusion.
Or, serve with a bit of wine syrup reducing wine and adding sugar once alcohol is evaporated. We recommend doing this with Nectar, our Pedro Ximenez sherry. The dessert pairs perfectly with a glass to drink too.
Learn how to prepare Spanish style French toast with vanilla ice cream. Torrijas are a typical dessert eaten across Spain at Easter.