Recipe courtesy of Ana Sofia Pelaez
Torrejas with Lavender Honey Syrup
Yield:
4-6 servings
Level:
Easy
Yield:
4-6 servings
Level:
Easy

Ingredients

For the bread: 
  • 1 loaf Italian or French bread (preferably day old), finely textured with a heavy crust, and cut into 3/4-inch thick slices
  • 1 1/2 cups whole milk
  • 1 cinnamon stick
  • 2-inch strip of lemon peel
  • Pinch of salt
  • 1/4 cup sugar
  • 3 egg yolks
  • 1 teaspoon pure vanilla extract
For the syrup:
  • 1 cup of water
  • 1/2 cup orange blossom honey
  • 1/2 cup sugar
  • 1 tablespoon dried lavender
  • Olive oil for frying
  • Additional cinnamon and sugar for sprinkle
  • Edible flowers to garnish (optional)

Directions

For the bread: 

To make the bread: Place slices of bread in a deep dish or glass baking pan. 

Combine the milk, cinnamon stick, lemon peel, and pinch of salt in a heavy saucepan over medium heat until it just begins to boil. Remove from heat and set aside to cool. In a separate bowl, beat together the egg yolks and sugar until they are pale yellow and form a ribbon. Whisk in a 1/4 cup of the cooled milk. Gradually whisk the rest of the milk. Return the mixture to the saucepan and heat until slightly thickened so that it just coats the back of the spoon but is still loose, 3-4 minutes. Strain and discard cinnamon, lemon peel and lavender. Blend in the vanilla while still warm. 

Pour over the slices of bread and soak for 20-30 minutes, turning the slices over so they absorb as much liquid as possible. 

In a heavy skillet or deep fryer, heat 2 inches of oil over medium-high heat to 365 F. Working in batches, use a slotted spoon or spatula to lift the bread slices out of the custard and carefully add to the hot oil. Working in batches, turn until brown on both sides, about 3-4 minutes on each side. Remove and drain on paper towels or cooling rack.

For the syrup:

To make the syrup: Combine all ingredients in a heavy saucepan and bring to a simmer over medium heat. Cook until it reaches the thread stage (225degrees F). Remove from heat, strain and serve. 

Combine cinnamon and sugar in a small bowl and sprinkle over the bread while still warm. The syrup can be poured over the torrejas and soaked before serving or on the side, warm or at room temperature.

IDEAS YOU'LL LOVE

Cuban Bread Torrejas

Cuban Torrejas with Guava-Maple Syrup and Cream Cheese Whipped Cream

Recipe courtesy of Bobby Flay

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Burgers, Brew & 'Que

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Burgers, Brew & 'Que

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c