Authentic home cooking from Spain, with US measurements. 
Oven-Caramelized Torrijas with Strawberry Compote and Muscat Wine (No Oil!)
A sweet treat you can't miss on your table this time of year—and with no oil! It's a little less sinful since they're not fried, so you save some calories. Of course, that means you can have two, right? :)
Usually, torrijas are made with special bread that's a day old. In this case, you don't have to worry about that. You can use a regular baguette. If you cut thick slices and the bread is dense and sturdy, you can even use fresh bread. I make them with same-day bread. Just keep in mind that when soaking, they'll absorb the milk faster, so dip them briefly so they don't fall apart.
The strawberry compote is delicious and gives the torrijas a special touch. If you don't want to use strawberries, you can use apples (just use half the sugar). You can also use any other fruit you like, or skip the fruit altogether—they'll still be amazing.
You can eat them fresh, but they're also fantastic cold the next day.
Let's get started with this great recipe!
Oven-Caramelized Torrijas with Strawberry Compote and Muscat Wine (No Oil!)
A sweet treat you can't miss on your table this time of year—and with no oil! It's a little less sinful since they're not fried, so you save some calories. Of course, that means you can have two, right? :)
Usually, torrijas are made with special bread that's a day old. In this case, you don't have to worry about that. You can use a regular baguette. If you cut thick slices and the bread is dense and sturdy, you can even use fresh bread. I make them with same-day bread. Just keep in mind that when soaking, they'll absorb the milk faster, so dip them briefly so they don't fall apart.
The strawberry compote is delicious and gives the torrijas a special touch. If you don't want to use strawberries, you can use apples (just use half the sugar). You can also use any other fruit you like, or skip the fruit altogether—they'll still be amazing.
You can eat them fresh, but they're also fantastic cold the next day.
Let's get started with this great recipe!
Open in Cookpad AppSteps
- 1
Prepare the strawberries: Wash the strawberries well, remove the stems, and cut them into quarters. Place them in a saucepan with the sugar and muscat wine. Cook over medium heat for 15 minutes. Watch for foam and lower the heat if needed to prevent it from boiling over. After this time, the strawberries will have released their juices, softened, and the alcohol will have evaporated from the wine. You'll have a syrupy compote. Remove from heat and set aside for later.
- 2
While the strawberries are cooking, heat the milk in another saucepan with the orange peel, cinnamon stick, and sugar until the sugar dissolves and the flavors infuse. You can also heat it in the microwave for 10 minutes to dissolve the sugar thoroughly.
- 3
While the milk heats and the strawberries cook, slice the bread. You can use bread made for torrijas, but I use a baguette cut on the diagonal for larger slices. Cut them about 1 inch thick (about two fingers wide).
- 4
Depending on the size of your loaf, you'll get about 12 torrijas (discard the ends).
- 5
Line a baking sheet with parchment paper and sprinkle 4 tablespoons of sugar over it.
- 6
Beat the eggs in a separate bowl. Now everything is ready to start. Preheat the oven to 480°F (250°C).
- 7
Once everything is prepared, remove the cinnamon stick and orange peel from the milk. Dip the bread slices in the milk for a few seconds. They should be well soaked but not falling apart, so they stay moist but hold together. Handle them gently so they don't break. Use a spoon or your hand—whatever is easier for you.
- 8
Next, dip them in the beaten eggs for a few more seconds.
- 9
Place your torrijas on the prepared baking sheet with the sugar. Don't place them too close together, as they will expand a bit in the oven and could stick together.
- 10
When the tray is full, sprinkle sugar on top of the torrijas.
- 11
Do the same with the ground cinnamon.
- 12
Bake in the middle of the oven until they start to turn golden. This means the sugar is caramelizing!
- 13
Let them cool for a couple of minutes after baking.
- 14
When done baking, serve with the strawberry compote. To plate, place two torrijas (because one just isn't enough!) on a plate and add a couple of spoonfuls of the strawberry compote on the side.
- 15
Absolutely delicious!
- 16
If you have leftover milk from soaking the bread and you decide not to serve with fruit, you can strain out the crumbs and pour it over the torrijas after placing them in a serving dish.
- 17
Serve on a plate with a little of the milk, which will have turned syrupy from the caramelized sugar on the torrija.
- 18
Super moist and delicious.
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