The British might call torrijas bread pudding, while the Americans would probably see it as a Spanish variation of “French Toast.” This “sweet” is traditionally eaten during Lent, the 40-day period before Easter. It is believed that torrijas originated in Andalucian convents during the XV century as a way to use up stale bread.

Ingredients

4-6 slices 
Stale white bread or baguette
2 cups 
milk
1 cup 
Fino or PX
Eggs
Olive oil 
for frying
200 ml  
water
100 gr 
sugar
1 stick 
cinnamon

Directions

Pour the milk and wine into a medium-size mixing bowl. Add the egg and beat together.  Pour enough oil into a large frying pan to cover the bottom and heat on medium.  If you are using stale white bread, place one slice in the milk-egg mixture and quickly flip it over with a fork. Make sure that the bowl is next to the frying pan, so you can quickly transfer it from the bowl to the heated pan.

If you use a stale baguette, slices should be at least 1/2 inch thick. If the bread is more than a day old, you may need to soak the bread for 2-3 minutes or more, so that it softens up. Carefully lift the bread out of the mixture and let the excess milk drain before placing the bread in the frying pan. Repeat for each of the other slices. 

After 2-3 minutes, check the bottom of the bread. As the slices turn golden, turn each one. 

Remove each piece from the pan and place on a plate. Sprinkle the top with sugar and cinnamon. If you prefer, drizzle honey over the top. Serve immediately.

 

Sherry Wines , Consejo Regulador de Vinos de Jerez Jerez de la Frontera Spain
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serving and consuming

Pairing Cream with food

The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange.

It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.

Cream fast facts

Always chilled

Serve chilled, between 10 & 12º C.

Not only a dessert wine

Delicious with pastries and fruit, but also with the foie.

Style of Glass

Serve in a white wine glass, or wide rimmed glass with ice.

Analytic data

  • Alcoholic content between 15,5 & 22% vol.
  • Sugar 115 - 140 gr. / litre
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
Sherry Wines , Consejo Regulador de Vinos de Jerez Jerez de la Frontera Spain
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Osborne , Enólogo
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