Torrejas en Miel de Azafran


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.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Related Articles