Torrijas de Roscón de Reyes

Torrijas and roscón de Reyes , two of my favorite desserts united in one, why not?

After preparing seven donuts this Christmas, I have already lost the desire to eat it a little and I had one lying around in the spotlight to make some French toast.

At the end of the day the roscón is almost a brioche and from this bun there are incredible torrijas. As I already mentioned in the recipe for cream handkerchiefs, this dessert is one of the most traditional of Spanish pastries, whether it is made with normal bread or with roscón , brioche or French toast bread .

A simple dish based on a slice of bread soaked in milk, coated in egg, fried in olive oil and flavored to taste with syrup or sugar and cinnamon. Their history is very curious, they date back to the XV century and apparently they were a suitable food for the recovery of parturients, what do you think?

Many of you / you have encouraged to send me the photo of the roscones de Reyes that you have done this Christmas, I must say that most of them look better than mine … hehe.

And remember that not even a crumb is thrown from a homemade donut. If you have too much (I doubt it) you can prepare these French toast or our famous roscón pudding , a delight.

Preparation of infused milk (optional)

1. The first step is to prepare the ingredients with which we are going to flavor the milk. We wash the lemon very well and peel its skin in a fine way, without much white that then makes the dessert bitter.
2. We open the vanilla bean and remove the seeds that we will reserve to add later to the milk.
3. We heat the milk over medium heat almost to the boiling point.
4. We lower the temperature and remove from the heat, add the vanilla seeds, the lemon peel and finally the cinnamon stick. We leave everything to rest for 5 minutes (infusing the milk).
5. Heat the milk again at medium temperature for 10 minutes with the vanilla, the lemon peel and the cinnamon. After cooking we pass through a strainer to remove impurities.
6. If we do not have time, I give you another faster but less effective possibility.
7. We only have to add to the milk a teaspoon of vanilla essence, a few drops of lemon essence and cinnamon powder, we combine all the flavors and aromas with some rods and we already have it in a plis plas to impregnate the Roscón slices.
8. I recommend the first way but this is also given that the roscón already has the aroma of orange blossom, lemon, a little rum and vanilla (it is impossible that the French toast is bad).

Preparation of the French toast from Roscón de Reyes

1. We cut the Roscón de Reyes into slices approximately 1.5 to 2 cm thick, remember that we are taking advantage of one that can no longer be eaten so do not think of doing it with a fresh one. These French toast are made with the Roscón from 3 days ago.
2. We choose a comfortable container to wet the Roscón slices and fill it with the flavored and cold milk that we have previously prepared.
3. Beat the eggs until they foam a little and add two tablespoons of infused milk.
4. We beat again and place on another plate that is comfortable to wet the slices before frying.
5. We put a pan with olive oil and heat over medium heat.

Frying the French toast and final presentation

1. I like to fry with a good olive oil but if you want to avoid an excess of foam that forms with the egg when frying. You just have to change it for sunflower oil although the flavor changes completely.
2. In this case I removed the remains of the egg and that’s it. Another trick is to put half of the egg shell clean when frying.
3. While the oil is heating, we bathe the Roscón slices in the milk.
4. We turn it so that they are impregnated well but do not drip. We pass the French toast through the beaten egg and from there to the pan with the hot oil. At the time of frying the temperature of the fire that is neither too strong nor too loose, enough to achieve the desirable toasted tone (about 3 or 4 minutes for each batch of French toast).
5. Fry the Roscón French toast on both sides until golden.
6. We remove to a plate with absorbent kitchen paper to remove the excess oil and remove possible egg remains.
7. We fill a wide bowl with sugar and cinnamon powder (about two teaspoons of cinnamon powder per 100 g of sugar) and mix well with a fork. We coat the still hot French toast in that mixture, which is well impregnated.
8. Let cool and taste at room temperature or cold, simply delicious.

A different way to eat Christmas French toast and take advantage of the Roscón del Día de Reyes.