This is my new favorite French toast recipe. Actually, it is Spanish (though le bf insists this is how they do it in France, too).
Authentic torrijas is “seriously deep fried,” but I am seriously frugal with my olive oil. I find a big splash per slice still produces results: the crispiest of outsides with the creamiest of insides.
Spanish French Toast (Torrijas)
(Adapted from Mark Bittman)
1 c. milk
2 TB sugar
a pinch of salt
4-6 slices of old bread
cinnamon sugar (2 TB sugar + 1/2 tsp. cinnamon)
In a large, shallow bowl, whisk the milk, eggs, sugar, and salt together. Heat olive oil in a pan over medium heat until it is hot, but not smoking. Dip bread in batter and place it in pan. Be careful — even with less oil, it will still splatter. Cook for a couple minutes on each side, or until desired doneness. (I like mine blackened.) Plate and sprinkle with cinnamon sugar.
I’ve made this with a white wheat (whole wheat bread made with buttermilk and eggs) and an Irish Farm bread (made with buttermilk and polenta). It was especially good with the latter, which we bought it at the farmers market.