The torrija is a Spanish version of French toast that is flavoured with sangria – and not as odd as it sounds. Some people make them with red wine. Some with white. Some leave out the wine altogether and just use milk. You can dust them with cinnamon sugar, drizzle them with syrup and even serve them with ice-cream.
500ml (2 cups) red wine
500ml (2 cups) milk
rind and juice of 1 orange
1 cinnamon stick
110g (½ cup) castor sugar
1 baguette, cut into 5cm slices
2 tbsp honey
½ tsp ground cinnamon
3 tbsp olive oil
ice-cream, to serve (optional)
1. Combine wine, milk, orange rind, cinnamon stick and half the sugar in a small saucepan and bring to a simmer, stirring to dissolve the sugar.
2. Place the bread slices into a deep tray in a single layer. Pour the wine and milk mixture over the bread and set aside for 15 minutes, turning the bread halfway through the soaking time.
3. Place the orange juice in a small saucepan and add the honey. Bring to a simmer and reduce to a thin syrup.
4. Combine the remaining sugar and the ground cinnamon in a small bowl. Beat the eggs. Heat a large frying pan over medium heat and add the oil. Dip the bread slices into the egg and fry for 2-3 minutes each side, until well browned. Remove from pan, sprinkle with cinnamon sugar and drizzle with orange syrup. Serve with ice-cream, if using.