Food & Cooking Recipes Dessert & Treats Recipes Torrejas en Miel de Azafran By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 17, 2019 Print Share Share Tweet Pin Email Servings: 12 This delicious dessert -- a recipe from Moorish Spain -- is prepared in much the same way as French toast, except it is soaked in a saffron (azafran in Spanish) syrup. Ingredients 4 cups sugar 4 cups water ½ teaspoon saffron 1 cup heavy cream 1 cup milk 24 slices (¾ inch thick) French baguette 2 large eggs Pinch of salt 4 tablespoons unsalted butter ½ cup sliced almonds, toasted Mint sprigs, for garnish Directions Bring sugar and the water to a boil in a medium saucepan over medium-high heat, stirring to dissolve. Stir in saffron, and cook 5 minutes. Set aside. Combine cream and milk in a large bowl; add bread. Stir to coat, and let stand 5 minutes. Combine eggs and salt in a small bowl; beat lightly with a fork. Melt butter in a large saute pan over medium heat. Working in batches, remove bread from cream, dip in egg, and cook in pan until golden on both sides, about 4 minutes total. Transfer to a plate. Return bread to pan in batches; pour enough saffron syrup into pan to cover bread. Turn slices to coat evenly; cook until the syrup is slightly thickened and bread is heated through, about 5 minutes. Transfer to a serving platter. Sprinkle with almonds; garnish with mint. Print