4 Serves
30 Mins
In a wide, shallow bowl, whisk together the eggs, cream, milk, golden caster sugar, and sherry until well combined.
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Vitamin E
3 mg / 15 mgVitamin K
69 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
81 µg / 400 µgCalcium
200 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
212 mg / 1,250 mgPotassium
965 mg / 4,700 mgSodium
1160 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
77 µg / 55 µgFiber
3 g / 28 gSugar
30 g / 50 gSaturated Fat
13 g / 20 gCholesterol
41 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Cut each slice of bread in half and place them into the egg mixture. Allow the bread to soak for 10 minutes, turning carefully to ensure even absorption without breaking the slices.
Heat the olive oil in a large frying pan over medium heat. Fry the soaked bread slices for approximately 3 minutes per side until they are dark golden brown and crisp.
Transfer the cooked torrijas to a warm oven to keep them hot while frying the remaining batches. Once all are cooked, dust with icing sugar and serve immediately with a side of Greek yogurt or crème fraîche.
6
g49
g9
g
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Filipino