{"id":3331,"date":"2021-09-06T11:21:13","date_gmt":"2021-09-06T11:21:13","guid":{"rendered":"http:\/\/cookinglovers.teka.com\/recipe\/xxl-torrija-with-vanilla-ice-cream\/"},"modified":"2021-09-17T08:31:13","modified_gmt":"2021-09-17T08:31:13","slug":"xxl-torrija-with-vanilla-ice-cream","status":"publish","type":"recipe","link":"https:\/\/cookinglovers.teka.com\/en\/recipe\/xxl-torrija-with-vanilla-ice-cream\/","title":{"rendered":"Xxl torrija with vanilla ice-cream"},"content":{"rendered":"<p>This XXL <em>torrija <\/em>with vanilla ice-cream is the winner this Holy Week,<\/p>\n<p>We have cooked many <em>torrijas<\/em> \u2013a Spanish recipe similar to a French Toast\u2013 but this super<em> torrija<\/em> is the absolute queen this Easter. More than 5 cm of spongy brioche bread soaked in milk, fried, and coated with sugar and cinnamon, with vanilla ice-cream right on the top melting with the still warm fresh-made <em>torrija<\/em>. Is there anything better?&nbsp;<\/p>\n","protected":false},"author":1,"featured_media":0,"template":"","format":[314],"meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"difficulty":[316],"diet_type":[],"recipe_category":[421],"dish":[394,395],"technique":[406],"cuisine":[409],"ocassion":[414,418],"time":[9],"collections":[363],"class_list":["post-3331","recipe","type-recipe","status-publish","hentry","format-recipe","difficulty-moderate","recipe_category-desserts","dish-bread","dish-pastries-and-sweets-en","technique-refrigerator","cuisine-spanish","ocassion-breakfast","ocassion-holy-week","time-9","collections-sweet-holy-week"],"acf":{"cooking_time":"45","best_recipes_month":false,"featured_recipe_video":false,"video":"","number_of_servings":5,"ingredients":null,"preparation_steps":[{"paso":""}],"chefs_advice":"<p>A must for this recipe is serving these <em>torrijas<\/em> over a custard base or a coulis with red berries, a different touch for even a better result. You can substitute vanilla ice-cream for another one with a citrus flavour, a good mix.&nbsp;&nbsp;<\/p>","spotify":"https:\/\/open.spotify.com\/playlist\/4WImP9MOl8soOz4XNcxixz","film_name":"","film_image":"","film_year":"","film_gender":"","film_background":"","rate_count":"72","rate_value":"360","rate_average":5,"ingredients_import":"[{\"cantidad\":\"1\",\"ingrediente\":\"Brioche bread\"},{\"cantidad\":\"1 l\",\"ingrediente\":\"Milk\"},{\"cantidad\":\"2\",\"ingrediente\":\"Cinnamon sticks\"},{\"cantidad\":\"0\",\"ingrediente\":\"Lemon peel\"},{\"cantidad\":\"200 g\",\"ingrediente\":\"Sugar\"},{\"cantidad\":\"2-3\",\"ingrediente\":\"Eggs\"},{\"cantidad\":\"0\",\"ingrediente\":\"Extra virgin olive oil\"},{\"cantidad\":\"0\",\"ingrediente\":\"Sugar to decorate\"},{\"cantidad\":\"0\",\"ingrediente\":\"Ground cinnamon to decorate\"},{\"cantidad\":\"0\",\"ingrediente\":\"Vanilla ice-cream\"}]","preparation_steps_import":"[\"Heat place the milk, sugar, lemon peel and cinnamon sticks and over medium heat. Just before boiling point, lower the heat and cook for a few more minutes.\",\"Remove from heat, strain, and set aside to cool.\",\"Cut bread into big dices (instead of doing it into slices).\",\"Beat the eggs in a bowl. \",\"Soak the bread with the milk and right after, with the beaten eggs.\",\"Heat enough olive oil to fry the bread in a skillet. When the oil is hot, fry the bread dices.\",\"We will flip these square torrijas until every side is evenly brown. Then, remove from heat and place over a plate with absorbent paper. \",\"In another plate with sugar and cinnamon mix, coated the fresh torrija. \",\"Repeat with all of them.\",\"Serve individually with a ball of vanilla ice-cream and some ground cinnamon on the top. \"]","vertical_featured_image":969,"horizontal_featured_image":3332,"gallery":1441},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Xxl torrija with vanilla ice | Cooking lovers<\/title>\n<meta name=\"description\" content=\"super torrija recipe\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cookinglovers.teka.com\/en\/recipe\/xxl-torrija-with-vanilla-ice-cream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Xxl 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