SPANISH-STYLE FRENCH TOAST WITH PISTACHIO PRALINE
With the arrival of Holy Week, we prepare a classic recipe: the famous torrijas—a simple, traditional dessert with a creative twist. We add La Finca Hualdo pistachio praliné, giving it a refined new layer of flavour.
Ingredients (serves 6)
- Brioche bread
- 1 litre of milk (we will use milk from our Manchega sheep)
- 500 g double cream (35% fat)
- 4 egg yolks
- 2 cinnamon sticks
- Ground cinnamon
- 1 strip of lemon peel
- 350 g sugar
- 1 vanilla pod
- Reserva de Familia extra virgin olive oil
For the pistachio praliné:
- 200 g peeled pistachios
- Reserva de Familia extra virgin olive oil from Casas de Hualdo
- 1 tablespoon of honey
- Lime zest
Preparation
Cut the bread into thick slices.
In a saucepan, heat the milk and cream together with the cinnamon, vanilla, and lemon peel until they come to a boil. Remove from the heat and allow the mixture to infuse.
In a separate bowl, combine the egg yolks and sugar and whisk until the mixture becomes light and airy.
Once the milk mixture has cooled slightly, pour it over the yolk and sugar mixture. This cooling step is essential; otherwise, the yolks would curdle. Stir well until fully combined.
Soak the bread slices in the mixture, turning them so they absorb it evenly. Let them rest in the refrigerator for about 2 hours. Afterwards, drain them on a rack to remove any excess liquid.
Heat a griddle or pan over high heat and sear the bread slices with a generous drizzle of extra virgin olive oil, turning them and sprinkling with sugar until they caramelise and turn golden brown. Finish by dusting with ground cinnamon.
For the pistachio praliné,
Blend the pistachios until the desired texture is reached. Add the olive oil, lime zest, and honey, and blend again until smooth and creamy.
To serve, spread a base of pistachio praliné on the plate, place the torrija on top, and sprinkle the surface with pistachio powder.
Notes
Why do we cook this recipe with our Reserva de Familia?
We are looking for a balanced, expressive extra virgin olive oil with long aromatic persistence, allowing the torrija to absorb it evenly across the surface and fill the dish with aromas and flavour. Its extraordinary nuances shine both on the nose and on the palate, enhancing every bite.
Our Reserva de Familia is a coupage of our four olive varieties: Picual, Arbequina, Cornicabra, and Manzanilla—a true luxury.
