Soaking thick pieces of bread produces torrijas with a custardy center that plays the perfect foil to the crunchy caramelized sugar topping.
I'm one of those people who doesn't think of themself as a sweets person, but still orders dessert most of the time when out for a meal, and is then haunted for years by the perfection of some of those dishes. Recently I've been pining for the perfect torrija, the Spanish cousin to French pain perdu , that I had nearly two years ago at Elkano, a restaurant in Basque country.
To get a better understanding of what was what in the world of torrijas, I reached out to two Spanish chefs, Barcelona native chef Marc Vidal, of Boqueria in New York, and Chef Anthony Masas, who cooked for years at El Bulli before moving to the Dominican Republic where he is now the culinary director at the Casa De Campo resort.
Historically, torrijas, just like pain perdu, was a dish born out of necessity and frugality—leftover stale bread was saved from getting tossed away by soaking it in milk or wine, coating with eggs, cooking it, and then sweetening with sugar or honey.
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