French toast

Easy Does It # 35 – Torrejas

Torrejas

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Like most groups of lovers of traditional, old and beloved dishes, Torrejas have their fans divided into two main parts: on one side of the fence you’ll find the traditionalist’s, who don’t want to change a thing and believe that only the original recipe and ingredients are worthy of  their love, and, on the other side of the fence, the folks who believe that nowadays we have access to better and more varied ingredients and therefore should try to improve recipes whenever possible, as long as the character of a dish is respected.
I personally respect both sides, depending on the dish involved. However, when it comes to Torrejas, I am a big fan of improving the original, which is just stale bread, dipped in milk or wine, then dipped in whole whisked eggs, sautéed and finally sprinkled with sugar. While there is nothing at all wrong with that, I believe you can agree that the version on this page outshines those simple, traditional Torrejas by a mile. (I can imagine the steadfast traditionalist’s reaching for their cannons right now……. 🙂
But anyway, don’t knock it until you try it. I am sure you too will become a convert, at least as far as Torrejas are concerned.
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Bon Appétit !   Life is Good !
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Click here for an easy Cranberry/Pecan-Bread Recipe
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Click here for more  “Easy Does It”  on  ChefsOpinion
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Click here for more  Pan Perdu (Arme Ritter) (French Toast)  on  ChefsOpinion

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Torrejas

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Torrejas

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Torrejas

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Torrejas

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Breakfast Of Champions # 45 – Pan Perdu (Arme Ritter) (French Toast)

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If  there is one dish made of stale bread that is served just about anywhere in the world it is Pan Perdu, also known as:
Germany (arme ritter), England (poor knights of windsor), USA and Kanada (french toast), France (pain perdu), Russia (grenki), Spain (torrijas), Finnland (köyhät ritarit), Hungary (bundás kenyér), Turkey (ekmek balığı) Holland (wentelteefje), Austria(pavesen), Portugal (rabanadas). This is but a small part of a large number of countries which serve pan perdu in one form or another.
The most basic form of preparation is stale bread or cake soaked in a mixture of milk, egg and sugar, then sauteed. From there on, many variations exist, with a few or many other ingredients added -white wine, honey, brandy, cinnamon, fruits, cream cheese, maple syrup and countless other variations, even savory ones. My own version this morning was pretty basic, I did however use chocolate pound cake instead of bread and dusted the sauteed pan perdu with castor sugar and cinnamon. You can imagine the improvement.  The hot, very sweet pineapple also added to the enjoyment of this oh so simple leftover dish. Truly a champion of a breakfast, worthy to be served to a champion 🙂

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Bon Appetit !   Life is Good !

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Breakfast Of Champions # 45 - Pan Perdu (Arme Ritter)

Breakfast Of Champions # 45 – Pan Perdu (Arme Ritter)

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Breakfast Of Champions # 45 - Pan Perdu (Arme Ritter)

Breakfast Of Champions # 45 – Pan Perdu (Arme Ritter)

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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Breakfast Of Champions # 20 – Mascarpone And Banana Filled French Toast, Caramelized Pomello

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Usually,  sweet stuff for breakfast is not my thing, but today felt so different in many way’s that I thought what the heck! Why not try something different this morning. So I made this great breakfast of french toast with vanilla, cinnamon, sugar, banana and mascarpone, a bowl of strawberry yogurt, chilled chocolate milk, and a giant pomelo with caramelized sugar glaze. What a decadent, wonderful way to start the day 🙂
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Life is Good !   Happy Sunday Everyone ! .

Breakfast of Champions # 20

Breakfast of Champions # 20

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Mascarpone And Banana Filled French Toast, Caramelized Pomello, Strawberry Yogurt

Mascarpone And Banana Filled French Toast, Caramelized Pomello, Strawberry Yogurt

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Note :
You might have noticed in the pictures that contrary to standard procedure, I have not whisked the milk and eggs together but dipped the bread in the sugared and vanilla spiced milk first, then in the egg. This makes for a very different texture of the bread which is in my opinion superior to the traditional method. Just be careful not to soak the bread for too long in the milk or it will disintegrate 😦
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