Cook this: Raisin Torrijas with Honey and Walnuts

Super-easy yet impressive Spanish dessert. Gluten-phobes look away. 


Raisin torrijas with honey and walnuts

4 thick slices day-old raisin brioche, or other good-quality raisin bread

2 eggs 125 ml (4 fl oz /1/2 cup) cream (whipping)

2 teaspoons caster (superfine) sugar

 1/2 teaspoon natural vanilla extract

mild vegetable oil, for pan-frying

20 g ( 3/4 oz) butter

 160 g (5 1/2 oz /scant 1/2 cup) honey

1 tablespoon manzanilla sherry

35 g (1 1/4 oz /1/3 cup) walnuts, toasted and roughly chopped

Serves 4

Cut the brioche slices into 3 cm (1 1/4 inch) wide fingers. Whisk together the eggs, cream, sugar and vanilla extract and pour into a non-metallic dish.

Put the brioche fingers in the egg mixture and turn to coat well. Leave to soak for 10 minutes.

Pour enough oil into a large frying pan to cover the base by 5 mm ( 1/4 inch), then add the butter and place over medium–high heat. In two batches, lift the brioche fingers out of the egg mixture, allowing the excess to drip off, then fry for 2 minutes on each side, or until golden. Drain on crumpled paper towels.

Meanwhile, combine the honey, sherry and walnuts in a small saucepan and leave over low heat until the honey melts.

Divide the brioche fingers among four serving plates and spoon a little of the honey and walnut sauce over the top. Serve with vanilla ice cream or custard and whipped cream.



Photo by Steve Brown.
Text copyright of Jane Lawson from the book Cocina  Nueva - The new Spanish kitchen.