Torrejas en Miel de Azafran

  • 4 cups sugar
  •     4 cups water
  •     1/2 teaspoon saffron
  •     1 cup weighty cream
  •     1 cup milk
  •     24 cuts (3/4 inch thick) French loaf
  •     2 huge eggs
  •     Touch of salt
  •     4 tablespoons unsalted spread
  •     1/2 cup cut almonds, toasted
  •     Mint twigs, for decorate

    Stage 1

        Heat sugar and the water to the point of boiling in a medium pan over medium-high intensity, blending to disintegrate. Mix in saffron, and cook 5 minutes. Put away.

        Stage 2

        Join cream and milk in an enormous bowl; add bread. Mix to cover, and let stand 5 minutes. Consolidate eggs and salt in a little bowl; beat daintily with a fork.
        Stage 3

        Soften margarine in an enormous saute container over medium intensity. Working in clumps, eliminate bread from cream, plunge in egg, and cook in skillet until brilliant on the two sides, around 4 minutes absolute. Move to a plate.
        Stage 4

        Return bread to skillet in clumps; empty sufficient saffron syrup into container to cover bread. Go cuts to cover uniformly; cook until the syrup is somewhat thickened and bread is warmed through, around 5 minutes. Move to a serving platter. Sprinkle with almonds; embellish with mint.

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