Torrijas

Torrija Bread: pullman loaf, trimmed & cut to 1.2" thick slices (8-9 orders per loaf), each slice cut diagonally

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Torrija Custard:‍

• 1.6kg whole egg
• 2.8kg whole milk
• 2.8kg heavy cream
• 250g triple sec
• 250g confectioner's sugar
• 40g vanilla paste
• 16g ground cinnamon
• 16g lemon zest
• 20g orange zest
• 18g kosher salt

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• Lemon Zest
• Plain Bread Crumbs (same as the croquetas)
• 10X Sugar

Torrija Custard:

1. Combine all the ingredients & blend well.
2. Refigerate until ready to soak the bread.

Soaking the Torrijas:

1. Once the bread is cut, lay all the slices out on in a single layer on a parchment-lined sheet tray. Let the bread get a little stale-- 1/2 day at room temperature.
2. Transfer the stale slices to shallow fish flats (or 2" hotel pans).
3. Pour the custard over the slices, enough to fully submerge the slices in the custard. They will be "swimming."
4. Set a piece of parchment directly on the top of the bread slices.
5. Now set another hotel pan or fish flat on top of the parchment. Weigh down the pans so that the bread is fully submerged.
6. Refrigerate for a minimum of 2 days!! They can hold for 3-4 days and just get better.

Breading the Torrijas:

1. Pull the bread from the custard. Let them drip, but do not squeeze out the custard.
2. Coat all sides evenly with the plain bread crumbs. Set the coated slices on a parchment-lined sheet tray.
3. Refrigerate uncovered for 20 minutes.
4. The breaded slices are good overnight in the walk-in, but should be loosely covered so they do not completely dry out.

Frying the Torrijas:

1. Deep fry the torrijas (in the same oil as the churros) at 350 degrees. You will need to use a second basket to keep the slices submerged.
2. Fry until deep golden brown.
3. Let the torrijas cool slightly, then toss in the churro cinnamon sugar.
4. Dust lightly with powdered sugar & lemon zest.
5. Serve the Citrus Honey (2oz ramekin) on the side. Citrus honey should be a room temperature.