Coffee Spanish Torrijas
6 to 8
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1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1/3 cup strong brewed
Folgers Classic Roast® Coffee
3/4 teaspoon vanilla extract
1 large egg
2 to 3 tablespoons
Crisco® Light Tasting Olive Oil
Or 2 to 3 tablespoons Crisco® Pure Canola Oil
1 (6 oz.) loaf French bread
HEAT oven to 250°F. Place small baking sheet in oven.
WHISK together 2/3 cup sweetened condensed milk, 1/3 cup coffee and vanilla in large bowl. Whisk egg in medium shallow bowl until blended.
HEAT 1 tablespoon oil in large skillet over medium heat. Dip one bread slice at a time in milk mixture, then in beaten egg, turning to coat both sides. Place 5 to 6 slices in heated skillet. Cook until browned, about 1 to 2 minutes per side. Place on baking sheet in oven to keep warm. Repeat with remaining slices adding more oil as needed.
COMBINE remaining sweetened condensed milk and 4 teaspoons coffee in small bowl to make topping. Drizzle topping over warm bread slices just before serving. Sprinkle with cinnamon.
For a citrus topping, stir 1 teaspoon lime juice and 1/4 teaspoon grated lime peel into topping.