Torrijas with Sherry

Ingredients

• 2eggs, medium, beaten
• 2 tbspheavy cream
• 2 tbspmilk
• 3 tspsuperfine sugar
• 3 tbspsweet sherry
• 4 piecebread, thick slices; each halved before soaking to give 8 pieces
• 1 1/2 tbspolive oil, for frying
• powdered sugar, to serve
• crème fraîche, to serve; or Greek yogurt

Method

1. 1

   Beat the eggs in a wide, shallow bowl with the cream, the milk, the superfine sugar and the sweet sherry.

2. 2

   Cut each slice of bread in half and lay the pieces in the custard, turning them so both sides take it up.

3. 3

   Leave them to soak for 10 minutes, turning them gently every few minutes. You want them saturated right through but still holding their shape.

4. 4

   Heat 1½ tbsp of olive oil in a large skillet over medium heat and fry the slices for about 3 minutes a side, until deep golden and crisp at the edges.

5. 5

   Keep the cooked pieces warm in a low oven while you fry the rest.

6. 6

   Divide them between plates, dust heavily with powdered sugar and serve with crème fraîche or Greek yogurt alongside.