Asturian-style Torrijas

Ingredients

In this Asturian adaptation of Pain perdu, the traditional French recipe is enhanced with Asturian cider and honey syrup, which adds a unique flavor profile to the dish. Additionally, the use of day-old bread is common in both cuisines, but the type of bread may vary. While French Pain perdu typically uses brioche or baguette, Asturian-style Torrijas often utilize rustic bread or bollo preñao, a traditional Asturian bread stuffed with chorizo and pork. We alse have the original recipe for Pain perdu, so you can check it out.

• 4 thick slices of day-old rustic bread or bollo preñao 4 thick slices of day-old rustic bread or bollo preñao
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 2 large eggs 2 large eggs
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1/4 cup (60ml) Asturian cider 1/4 cup (60ml) Asturian cider
• 2 tablespoons honey 2 tablespoons honey
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 7g
• Carbohydrates (total, sugars): 40g, 18g
• Protein: 10g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   In a shallow dish, whisk together the milk, eggs, and ground cinnamon.
2. 2.
   Place the bread slices in the milk mixture, allowing them to soak for about 2 minutes on each side.
3. 3.
   In a large skillet, melt the butter over medium heat.
4. 4.
   Carefully transfer the soaked bread slices to the skillet and cook until golden brown, approximately 3-4 minutes per side.
5. 5.
   While the Torrijas are cooking, prepare the syrup by combining the Asturian cider and honey in a small saucepan. Heat over low heat until the mixture thickens slightly, stirring occasionally.
6. 6.
   Once the Torrijas are cooked, remove them from the skillet and place them on a serving plate.
7. 7.
   Drizzle the warm cider and honey syrup over the Torrijas.
8. 8.
   Dust the Torrijas with powdered sugar.
9. 9.
   Serve the Asturian-style Torrijas warm and enjoy!

Treat your ingredients with care...

• Bread — Using day-old rustic bread or bollo preñao is essential for achieving the desired texture of the Torrijas. Fresh bread tends to become too soggy during soaking and may not hold its shape well during cooking.

Tips & Tricks

• For an extra touch of indulgence, serve the Torrijas with a dollop of whipped cream or a scoop of vanilla ice cream.
• If Asturian cider is not available, you can substitute it with a dry apple cider or apple juice for a similar flavor profile.
• To enhance the aroma, you can sprinkle a pinch of ground nutmeg over the Torrijas before serving.
• Make sure to cook the Torrijas over medium heat to ensure they are evenly browned without burning.
• Leftover Torrijas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or oven before serving.

Serving advice

Serve the Asturian-style Torrijas warm as a delightful dessert or a sweet breakfast treat. They can be enjoyed on their own or paired with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgence.

Presentation advice

Arrange the Torrijas on a serving plate, drizzle the cider and honey syrup over them, and dust with powdered sugar. Garnish with a sprig of fresh mint or a sprinkle of ground cinnamon for an elegant touch. Serve them on a rustic wooden platter to showcase the Asturian influence.