Torrijas Caramelizadas w/Apricots

In the same family as English bread pudding and French pain perdu, torrijas are the Spanish iteration of make-something-out-of-old-bread-so-it-doesn’t-go-to-waste. Long story short, make a custard base, soak bread in it, thicken the custard, and fry the bread in olive oil. The caramelizada part comes from torching an extra layer of sugar on the outside of the fried bread to make a caramelly crust that shatters as you make your way to the rich, creamy center.

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