Tortitas con Miel (aka Torrejas)
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Soaking Time: 20 minutes Cook Time: 20 minutes
This honey-sweetened and surprisingly simple dish is my combo of the Spanish tortita de miel, which is usually a pancake, and Latin American torrejas, which can be a cross between French toast and a skillet bread pudding. No matter what you call it, it’s pretty darn easy-peasy and completely delicious.
1 cup heavy cream
Zest of ½ lemon
1 cinnamon stick
4 cups (1-inch) chunks challah or brioche bread
¼ cup honey, plus more for drizzling
1 tablespoon olive oil
1 tablespoon unsalted butter
- In a medium saucepan, combine the cream, lemon zest, and cinnamon stick and cook for 4 to 5 minutes, until it comes to a boil. Reduce the heat to a simmer and cook for 3 to 4 minutes.
- Remove from the heat and, with tongs or a slotted spoon, remove the cinnamon sticks. Let stand for about 15 minutes to infuse thoroughly.
- Add the bread and let stand for 3 to 4 minutes, until the chunks have absorbed the cream mixture. Add the eggs and honey and mix well to combine.
- Heat the oil and butter in a 9- or 10-inch ovenproof sauté pan over medium-high heat until the butter is fully melted. Add the bread mixture to the sauté pan, reduce the heat to medium, cover, and cook for 5 to 10 minutes, until cooked through. If the bottom is browning but the top is not yet cooked, you can pop it into the oven at 350°F for 3 to 5 minutes to finish it. Serve with extra honey on top.