Brandy and Gastronomy

Torrijas with Cardenal Mendoza Brandy

torrijas al cardenal mendoza

    Ingredients:

    • 8 slices of day-old Vienna bread
  • 1 liter of whole milk
  • 1 cinnamon stick
  • Lemon peel
  • Orange peel
  • 230 grams of sugar
  • Ground cinnamon
  • 3 eggs
  • Cooking oil
  • A glass of Cardenal Mendoza brandy

    • Production:

    1. With a Vienna bread loaf, cut into slices about two centimeters thick.
  • Bring the milk to a boil with the sugar, lemon and orange peels, and cinnamon.
  • Once the milk has boiled, let it cool slightly and soak the bread slices in it until they are thoroughly saturated but still firm enough to handle.
  • Dip the bread slices in the beaten egg and fry them in oil heated to 160 degrees. The heat shouldn’t be too high, so they don’t burn.
  • Let the fried torrijas rest in a bowl.
  • Heat a glass of milk with two tablespoons of sugar and a small glass of brandy or cognac; let it simmer for half an hour. When it’s ready, remove it from the heat and let it cool.
  • We pour this brandy-infused milk over the torrijas and serve them sprinkled with ground cinnamon and a little sugar,

    • cardenal mendoza

    Leave a Reply

  • Español
  • English
  • Deutsch
  • Italiano