Step 1 of 6
Torrijas with Sherry
Beat the eggs in a wide, shallow bowl with the cream, the milk, the superfine sugar and the sweet sherry.
Step 2
Cut each slice of bread in half and lay the pieces in the custard, turning them so both sides take it up.
Step 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.
Step 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.
Step 5
Keep the cooked pieces warm in a low oven while you fry the rest.
Step 6
Divide them between plates, dust heavily with powdered sugar and serve with crème fraîche or Greek yogurt alongside.
