Red wine torrijas
Day-old bread soaked in lemon-and-cinnamon red wine, dipped in egg and fried.
Active time35 min
Cooking20 min
Total1 hResting : 10 min
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Ingredients
- 1 unwaxed lemon
- 2 eggs
- 1 cinnamon stick
- 1 tsp ground cinnamon
- 250 ml water
- 750 ml sunflower oil
- 50 g sugar for coating
- 2 tbsp sugar for the wine
- 500 ml red wine
- 12 thick slices of day-old bread
Preparation
Wash the lemon and remove the peel with a vegetable peeler, avoiding the bitter white pith. Put the wine and water into a saucepan with the wine sugar, broken cinnamon stick and peel. Bring to the boil and simmer for about 2 minutes.
1 unwaxed lemon1 cinnamon stick250 ml water2 tbsp sugar for the wine500 ml red wine- vegetable peeler
- saucepan
- spoon
Off the heat, cover and infuse for about 10 minutes until lukewarm. Strain into a shallow dish to remove the cinnamon and peel. Soak the slices for about 2 minutes on each side until soft but still manageable. Drain any unabsorbed liquid.
12 thick slices of day-old bread- lid
- sieve
- shallow dish
Beat the eggs in a shallow bowl. Heat the oil to about 175 °C in a deep frying pan no more than half full. Dip the drained slices in egg and fry in small batches for about 2 minutes per side until golden and the coating is cooked. Lift onto kitchen paper with a slotted spoon.
2 eggs750 ml sunflower oil- shallow bowl
- whisk
- deep frying pan
- cooking thermometer
- slotted spoon
- kitchen paper
Mix the coating sugar and ground cinnamon in a dish. Coat the still-warm torrijas and serve.
1 tsp ground cinnamon50 g sugar for coating- dish
- spoon
Allergens
- Eggs
- Sulphites
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration