Aaaah, wrong moment to upload this video. In Spain torrijas are usually a comfort food that's eaten a lot in Easter. And I really mean A LOT. Those really look amazing, even better than some made locally. Thank you for sharing with everyone!
Torrijas, mi postre favorito. Thank You Chef Juan for this improved recipe. After all you are the Best Cocinero For El Mundo Entero. 6:47 also me. Respect.
Just love how you lightheartedly cover all the possible questions that might be going on in our heads,lol, it’s my favorite part, besides the delicious recipe of course. Thank you John👍💕
In Brazil we call that "rabanada" and it's usually eaten on Christmas. I knew it was common in Portugal but had never heard about a spanish variant before
An amazing recipe, very loyal to the traditional one! I always use crushed cinnamon sticks for the milk infusion, which I make the day before so that the cinnamon and the orange/lemon peel can infuse the milk even more in the fridge. Also, don't be afraid to coat the entire thing in cinnamon sugar or honey - these are supposed to be very dense desserts, traditionally eaten during lent, when meat couldn't be eaten.
when I first saw french toast recipes I always thought that was just fancy torrijas, so it's neat to see the representation! likely they just evolved from a shared "ancestor" dish but here they are a humble comfort food, people usually just eat them picking them up with their hands
I saw the method of splitting the dredge between milk and eggs awhile back (in the video I saw it was touted as a French method for French toast). I tried it and it's the only way I'll do French toast now.
In Mexico we have something called Torrejas that is similar except the bolillo is covered in egg, fried and then dipped into piloncillo syrup. The more popular version is capirotada which is just fried bread dipped in piloncillo syrup. Both are delicious and usually eaten during semana santa and Easter
Gotta love when Food Wishes history is made. And, that measuring glass cup is huge! A 1-quarter! And yes I often put my tee shirts on backwards just to turn them around :)
I have always wanted some kind of crunch with French toast and this looks like the answer! I'm thinking of tracking down maple sugar for the full breakfast affect!
The most surprising part of this video is when I realized I haven’t subscribed yet. I love this channel and have watched it on and off for a long time.
Instead of turning the bread to match the curve of the pan, when you're flipping the second piece, just push the first piece to the other side of the pan...
This looks amazing! Hope you enjoyed eating it as much as I enjoyed watching you cook! My food wish would be something from the Middle East, I’m not quite sure what though…
Congrats from Spain, u made a very good version. Imho, you used too many ingredients for the milk, I'd go for sugar, pinch of salt and ONE lemon zest (or orange or both). It's also traditional to soak them in a wine sirup after cooking, made with white wine, cinnamon and a ton of sugar.
2:57. Look how badly the 1liter/quart sized pyrex measuring pitchers pour.... Chef John was ready for it to pour down the front.... But doesn't warn us. I hate my 1 liter pyrex... It is a POS.
Not gonna lie, I saw the thumbnail with my sleepy eyes and was thinking that why are there raspberries served with a steak! Gotta give this a try soon!
Spaniard here, grandma used to let some rum spill into the milk mixture, no one complained ever.
@@erebusbueno OH, that sounds great!
Isn't there another one that you can make in red wine? Torrijas de vino?
What abuela says, goes …
@@ryxamcross yes
si - y soy gordita ahora
I was in the basque region of Spain just a few weeks ago, had this 3+ times and asked Chef John to make it and he immediately delivered!!! Thanks CJ!
Finally someone is talking about the MOUTH FEEL. Chef John you're a treasure.
i thought IIIIIII made it up ;) and yes - one of my favorite sayings and yes - yes he is a treasure full stop
Aaaah, wrong moment to upload this video. In Spain torrijas are usually a comfort food that's eaten a lot in Easter. And I really mean A LOT.
Those really look amazing, even better than some made locally. Thank you for sharing with everyone!
Oh my! The Breakfast I never knew I needed!
lol
When Chef John scraped the top with the fork, my stomach howled. I need this.
my jaw literally dropped
My Spanish-Cuban mother made them with raisin bread. I make them that way to this day. Heavenly.
Chef John, you're too good to us. I'm drooling.
i still making your French toast recipe from 17 years ago. this gonna up French toast game
Torrijas, mi postre favorito.
Thank You Chef Juan for this improved recipe.
After all you are the Best Cocinero For El Mundo Entero.
6:47 also me.
Respect.
You can take these torrijas to your nearest Spanish embassy and ask for Spanish citizenship. You'll be handed it immediately, no questions asked.
lok'tar ogar
This is the Greek version as well... without the brulee part
Shocking how Chef John and How To Basic can both have such different takes on such a deceptively simple dish!
Just love how you lightheartedly cover all the possible questions that might be going on in our heads,lol, it’s my favorite part, besides the delicious recipe of course. Thank you John👍💕
When I was in Spain I had them soaked in red wine and it was so good!!
Yes. I totally would turn my bread slices to match the shape of the pan.
I'm that person! All the time...
Me too. And they would always happen to start out the wrong way.
This looks amazing I can’t wait to try this one out. Thank you Chef John.
In Brazil we call that "rabanada" and it's usually eaten on Christmas. I knew it was common in Portugal but had never heard about a spanish variant before
In portugal as well, it’s still very common!
This looks absolutely heavenly!
An amazing recipe, very loyal to the traditional one! I always use crushed cinnamon sticks for the milk infusion, which I make the day before so that the cinnamon and the orange/lemon peel can infuse the milk even more in the fridge. Also, don't be afraid to coat the entire thing in cinnamon sugar or honey - these are supposed to be very dense desserts, traditionally eaten during lent, when meat couldn't be eaten.
when I first saw french toast recipes I always thought that was just fancy torrijas, so it's neat to see the representation! likely they just evolved from a shared "ancestor" dish but here they are a humble comfort food, people usually just eat them picking them up with their hands
Wow. Gonna try this..
Yep, I’m totally making this
I have tried many of your recipes and they all taste great, I am looking forward to try this this weekend ❤
That sauce looks like it would be a great base for rice pudding, too. Good combo of flavorings.😋
Oh, Momma! 😋
After all, you are the Michael Buble of how you make your creme brule.
Love you, chef john! in the wake of serious depression and this video just made it that much easier for me. Thank you for brightening up my day!
Spaniard here, love your style chef John, this warms my heart : ) haha.
The brulee top….why haven’t I ever thought of that🤯🤩
You have the BEST recipies!
That looks astonishingly good, though I would have used clarified butter instead of olive oil. 😁
I was thinking the same thing 😊
Oooh , memories of the Galloping Gourmet!
Hi John! I love your videos and this looks delicious I would love if you made a cookbook. I hope you read this and have a good day!
wow wow wow wow! I'm not a big french toast guy...but this is on another level. I love it
My food wish, beef olives. Had it in Scotland years ago and it was great! I willtry this for breakfast this weekend!
i was just thinking of making french toast today, chef!
I saw the method of splitting the dredge between milk and eggs awhile back (in the video I saw it was touted as a French method for French toast). I tried it and it's the only way I'll do French toast now.
Dredge... sounds so bad 😁
This looks amazing!
Hey man ive seend u for like 20 years almost, glad youre still at it!
Yummy! Thank you, Chef!
In Mexico we have something called Torrejas that is similar except the bolillo is covered in egg, fried and then dipped into piloncillo syrup. The more popular version is capirotada which is just fried bread dipped in piloncillo syrup. Both are delicious and usually eaten during semana santa and Easter
Being Spanish I grew up eating torrijas and traditionally they are sweeten with honey
Esto es ya una torrija next level 😂🎉
Gotta love when Food Wishes history is made. And, that measuring glass cup is huge! A 1-quarter! And yes I often put my tee shirts on backwards just to turn them around :)
I use my four cup Pyrex (old letters so it's good hot) all the time.
@@paulwagner688 Nice!
I don't use a torch, but just let some sugar melt in the pan before placing the toast back on top to caramelize. Same final texture.
I have always wanted some kind of crunch with French toast and this looks like the answer! I'm thinking of tracking down maple sugar for the full breakfast affect!
The most surprising part of this video is when I realized I haven’t subscribed yet. I love this channel and have watched it on and off for a long time.
The sauce reminds me of creme brulee. Have you ever done a Cream brulee video? French toast looks really good also.
Hey Chef John - please make Kyiv cake! I find it's very underexplored in English-language sources but it's SO SO SO GOOD
The best time to watch this video is in the morning when you're starving 🤤
Wow, this was a fun one to watch. Looked so delicious!
Whatever happened to freakishly small wooden spoon? Did he retire? I hope he's OK.
Sadly, there is no touch of cayenne.
And it's the wrong channel to hope for an over abundance of freshly ground nutmeg to fill the cayenne void. Tragic.
But there could be ….
I probably wouldnt take this exact approach but spice and zest infused milk for french toast is genius
Nice touch using rew sugar😮
Cant wait to try this.
Wow, this recipe is so unique. I've never seen this type of French toast. I also love when Chef John admits his mistakes. Hilarious 😆
Wow! My Spanish mom used to soak the bread in milk first then in the egg. I didn't realise it was Spanish specificity until now.
🤤wow this is tórrela elevated
Brazil has a similar dish to this called rabanada that my Mom would make during Christmas time
Got my spoonyoula in Petaluma. Wishing Chef John has a cooking class soon
Looks delicious, will surprise my Spanish GF with this for breakfast!
I'm a proud Bread Turner.
Instead of turning the bread to match the curve of the pan, when you're flipping the second piece, just push the first piece to the other side of the pan...
Dang this looks amazing
This looks amazing! Hope you enjoyed eating it as much as I enjoyed watching you cook! My food wish would be something from the Middle East, I’m not quite sure what though…
Looks delicious.
I want that!
That crisp caught me off guard. It was so much!
Just in time for Black Friday!
ABSOLUTE CINEMA
oh YUM!
…or French-style Spanish Toast?
Honestly a “Toasts of the World” series would be amazing.
yum
oo, oo, it's me! I too would do that.!
Oh interesting! I know them as Torrejas. My mom would make these for me. 😊
Sunday morning brunch may have a new dish. I'll have to test it out tomorrow morning just to be sure.
I’ll try it but can you post a stuffed French toast recipe? Thanks 💗🥂🎀
yummy.
Thanks so much
World Peace
After all, you're the final boss of your Spanish French Toast Torrijas...
"but if you don't have one or can't be trusted with a blowtorch"
LOL at that!
Hi Chef John, would you mind sharing the details of the spoon or spatula you use? I’ve tried searching on Amazon but haven’t had any luck. Thank you!
What about breading them in panko after the egg?
Diabetes in a slice of toast...I love it!
Looks like the most fire Meatloaf
That's what I thought it was before before I read the title
I am that person that turns the bread to match the pan!! I'm thinking you must be a Virgo too, Chef John! 😊
Congrats from Spain, u made a very good version.
Imho, you used too many ingredients for the milk, I'd go for sugar, pinch of salt and ONE lemon zest (or orange or both).
It's also traditional to soak them in a wine sirup after cooking, made with white wine, cinnamon and a ton of sugar.
Mexican French toast is super simple... Toasted bread with butter spread and gobs of cinnamon & sugar
2:57. Look how badly the 1liter/quart sized pyrex measuring pitchers pour.... Chef John was ready for it to pour down the front.... But doesn't warn us. I hate my 1 liter pyrex... It is a POS.
We have something similar in Brazil, called Rabanada, or maybe a Brazilian style French toast 😅
I never thought that I could love you more, until today.
Love them! It's spelled "torrejas", though.
where do you get those thin whisks you are using?
In Brasil we call it Rabanadas
It must be good, because when you sampled it, you never included the raspberries. Interesting. So, I'm gonna have to try this now.
I can't seem to find the blow torch in my utensil drawer. 🤔
I think you can just put it under the broiler for a bit
❤❤❤❤❤
Not gonna lie, I saw the thumbnail with my sleepy eyes and was thinking that why are there raspberries served with a steak!
Gotta give this a try soon!
1:47 that's a hot take, John.
Decadent! OMG does this look good! Thank you, Chef John.
As a portuguese here, our “rabanada” tradition is crying inside 😢