Torrejas with fig sauce



4 slices day-old French bread (1/2 -3/4 inch slices)

4 eggs

½ cup cream

½ cup milk

1 teaspoon vanilla extract

1 teaspoon ground cinnamon (separate into 2 half teaspoons)

¼ cup white sugar

Oil for frying



Heat about ¼-½ cup oil in a deep skillet to 350 degrees Fahrenheit (depending on the size of your skillet).

Whisk together the eggs until homogeneous.  Combine the cream, milk, vanilla extract and ½ teaspoon cinnamon in a bowl.  Whisk together.


Fig Sauce for Torrejas:

1 cup dry red wine

3 tablespoons sugar

1 tablespoon vanilla extract

1 tablespoon red wine vinegar

3 tablespoons fig marmalade



Reduce the wine, sugar, vanilla and vinegar by ½ over medium heat.  Add in the fig marmalade and stir well. Heat through.