{"id":38893,"date":"2026-03-30T15:44:10","date_gmt":"2026-03-30T13:44:10","guid":{"rendered":"https:\/\/dehualdo.com\/?p=38893"},"modified":"2026-04-23T09:46:31","modified_gmt":"2026-04-23T07:46:31","slug":"spanish-style-french-toast-with-pistachio-praline","status":"publish","type":"post","link":"https:\/\/dehualdo.com\/en\/blog\/seasonal-recipes\/spanish-style-french-toast-with-pistachio-praline\/","title":{"rendered":"SPANISH-STYLE FRENCH TOAST WITH PISTACHIO PRALINE"},"content":{"rendered":"\t\t
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With the arrival of Holy Week<\/strong>, we prepare a classic recipe: the famous torrijas<\/strong>\u2014a simple, traditional dessert with a creative twist. We add La Finca Hualdo pistachio pralin\u00e9<\/strong>, giving it a refined new layer of flavour.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingredients (serves 6)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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  • Brioche bread<\/li>
  • 1 litre of milk (we will use milk from our Manchega sheep)<\/li>
  • 500 g double cream (35% fat)<\/li>
  • 4 egg yolks<\/li>
  • 2 cinnamon sticks<\/li><\/ul>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • Ground cinnamon<\/li>
    • 1 strip of lemon peel<\/li>
    • 350 g sugar<\/li>
    • 1 vanilla pod<\/li>
    • Reserva de Familia extra virgin olive oil<\/li><\/ul>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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      For the pistachio pralin\u00e9:<\/strong><\/p>

      • 200 g peeled pistachios<\/li>
      • Reserva de Familia extra virgin olive oil from Casas de Hualdo<\/li>
      • 1 tablespoon of honey<\/li>
      • Lime zest<\/li><\/ul><\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Preparation<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Cut the bread into thick slices.<\/p>

        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.<\/p>

        In a separate bowl, combine the egg yolks and sugar and whisk until the mixture becomes light and airy.<\/p>

        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.<\/p>

        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.<\/p>

        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.<\/p>

        For the pistachio pralin\u00e9,
        Blend the pistachios until the desired texture is reached. Add the olive oil, lime zest, and honey, and blend again until smooth and creamy.<\/p>

        To serve, spread a base of pistachio pralin\u00e9 on the plate, place the torrija on top, and sprinkle the surface with pistachio powder.<\/p><\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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        Notes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Why do we cook this recipe with our Reserva de Familia<\/strong>?<\/p>

        We are looking for a balanced, expressive extra virgin olive oil with long aromatic persistence, allowing the torrija<\/em> 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.<\/p>

        Our Reserva de Familia is a coupage of our four olive varieties: Picual, Arbequina, Cornicabra, and Manzanilla\u2014a true luxury.<\/p><\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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        With the arrival of Holy Week, we prepare a classic recipe: the famous torrijas\u2014a simple, traditional dessert with a creative<\/p>\n","protected":false},"author":1168,"featured_media":38892,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,323],"tags":[],"class_list":["post-38893","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-holy-week","category-seasonal-recipes"],"acf":[],"yoast_head":"\nSPANISH-STYLE FRENCH TOAST WITH PISTACHIO PRALINE | De Hualdo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dehualdo.com\/en\/blog\/seasonal-recipes\/spanish-style-french-toast-with-pistachio-praline\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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