Torrijas with sherry

Begin by preparing a wide, shallow bowl where you whisk together the eggs, double cream, milk, golden caster sugar, and the sweet sherry until the mixture is smooth and fragrant. Carefully cut each thick slice of bread in half, then gently immerse the pieces into the egg mixture. Turn them to coat both sides thoroughly, ensuring the eggy goodness seeps into every nook. Allow the bread to soak for about 10 minutes, flipping occasionally but delicately, to absorb maximum liquid without becoming too soggy—this step is key for achieving the ideal texture. Next, warm 1½ tablespoons of olive oil in a large frying pan over medium heat. Place the soaked bread slices into the pan and cook each side for roughly 3 minutes, or until a glorious dark golden crust forms and the edges turn delightfully crisp. As you finish cooking each batch, keep the torrijas cozy in a low oven to maintain their warmth and crispness. When all the torrijas are cooked and ready, arrange them invitingly on plates. Lightly dust them with icing sugar to add a sweet, snowy finish. Serve immediately with a dollop of cool crème fraîche or Greek yogurt on the side, which contrasts beautifully with the rich, warm fried bread. For an extra touch of flair, consider sprinkling a hint of cinnamon or drizzling with honey to enhance the flavors even further.