Torrijas are the Spanish equivalent of eggy bread. Earlier this year, while in Madrid, I had a version that used croissants instead of bread. The heady combination of buttery pastry, baked until caramelised and sticky and filled with a velvety custard, had me reeling. It was a great start to the weekend with coffee. Here I have scented the custard with orange peel and cardamom, and added spoonfuls of blackcurrant jam for pleasing bursts of colour and acidity.
