Got a craving for something sweet and indulgent? This torrijas recipe is just what u need! As someone who’s made this countless times, I can tell ya these Spanish-style french toast slices are seriously addictive. Crispy on outside, custardy inside with that perfect hint of cinnamon and honey – once u try em, regular french toast just won’t cut it anymore.
Torrijas have been my go-to dessert (or sometimes breakfast… no judging!) for years now. Trust me, keep reading and you’ll discover why this traditional Spanish treat deserves a spot in your recipe collection.
Why You’ll Love This Torrijas Recipe
Making torrijas at home is way easier than it looks! First time I tried making them, I was worried they’d fall apart during frying, but this recipe is super forgiving. Even kitchen newbies can nail it.
When my Spanish neighbor Maria first tasted my homemade torrijas, she was shocked I wasn’t from Madrid! She said they reminded her of what her abuela made during Semana Santa (Holy Week) growing up.
Best part? You can customize these bad boys however u want – try different spices, toppings or even the type of bread. They’re amazing for brunch, dessert, or whenever you’re craving something sweet.
Now, let’s dive into what makes these torrijas so darn good!
Ingredients for Perfect Torrijas
For the Base:
- Day-old bread – This is KEY for torrijas recipe success. Fresh bread = soggy mess. I usually grab a baguette or challah and leave it out overnight. The slightly stale texture helps it soak up the milk mixture without falling apart.
- Whole milk – Gives the richest flavor, but 2% works too if that’s all u have.
- Eggs – Large ones work best. They create that custardy center we’re after.
- Sugar – Regular granulated is fine. Helps with sweetness and caramelization.
- Cinnamon sticks – Whole sticks for infusing the milk. You could use ground cinnamon in a pinch, but the flavor isn’t as complex.
- Lemon peel – Just the yellow part! The white pith makes things bitter.
- Olive oil – For frying. Use light olive oil, nothing too strong-flavored.
For Topping:
- Ground cinnamon – For sprinkling on top.
- Honey – Traditional Spanish choice! Maple syrup works too if you’re in a pinch.
- Optional: powdered sugar – For extra sweetness and presentation.
Can’t do dairy? Almond milk makes a decent substitute. Need it gluten-free? Look for thick-cut GF bread that won’t fall apart when soaked.
How to Make Torrijas Step by Step
1. Prep the Milk Mixture
Start by pouring milk into a saucepan. Add cinnamon sticks, lemon peel, and about half the sugar. Heat it up till it’s just about to boil, then turn off heat. Let it sit and infuse for about 15 mins. This is where all that amazing flavor comes from!
2. Slice and Soak the Bread
While milk cools a bit, cut bread into thick slices – bout 1 inch thick is perfect. Too thin and they’ll fall apart. When milk mixture is warm but not hot, strain it to remove cinnamon and lemon. Pour it into a shallow dish. Place bread slices in and let em soak for 1-2 mins each side. They should be wet through but not falling apart.
3. Prep the Egg Mixture
In a wide bowl, beat eggs with remaining sugar. Make sure bowl is wide enough to dip bread slices.
4. Dip and Fry
Heat olive oil in a large skillet – bout 1/4 inch deep. Oil should be hot but not smoking. Dip each soaked bread slice in egg mixture, coating both sides. Carefully place in hot oil. Fry until golden brown, bout 2-3 mins per side. You’ll know they’re done when they’re deep golden and crispy looking. Work in batches to avoid crowding pan.
5. Drain and Serve
Remove fried torrijas and place on paper towels to drain excess oil. While still warm, sprinkle with cinnamon-sugar mixture or drizzle with honey. Some people like em warm, others prefer them chilled (more on that later!).
Tasty Torrijas Variations to Try
1. Wine-Soaked Torrijas
Replace half the milk with sweet red wine for a more adult version. This is actually super traditional in some parts of Spain!
2. Orange-Infused
Swap lemon peel for orange peel and add a splash of orange liqueur to the milk. Amazing winter version.
3. Chocolate Lover’s
Add 2 tbsp cocoa powder to milk mixture and top with chocolate sauce instead of honey. My kids go crazy for these!
4. Coconut Torrijas
Use coconut milk instead of regular milk and sprinkle with toasted coconut flakes. Great tropical twist.
5. Spiced Honey
Infuse your honey with cardamom, star anise and cloves before drizzling over torrijas. Game-changer for the holidays!
6. Berry Topped
Serve with fresh berries and a dollop of whipped cream for a summery dessert that’ll impress guests.
Torrijas Recipe Spanish-Style
Equipment
- Saucepan
- Large skillet or frying pan
- Mixing bowls
- Whisk
- Shallow dish
- Slotted spoon or spatula
- Paper towels
Ingredients
For the Base:
- 1 loaf day-old bread baguette, challah, or brioche, sliced 1 inch thick
- 2 cups whole milk
- 2 cinnamon sticks
- 1 lemon peel only the yellow part
- 3 large eggs
- 1/2 cup sugar divided
- Light olive oil for frying
For Topping:
- Ground cinnamon for sprinkling
- Honey for drizzling
- Optional Powdered sugar, for garnish
Instructions
- Infuse the Milk
- In a saucepan, combine milk, cinnamon sticks, lemon peel, and half the sugar. Heat until just below boiling, then remove from heat and let infuse for 15 minutes. Strain to remove solids.
- Slice and Soak the Bread
- Slice the bread into 1-inch thick pieces. Place in a shallow dish and soak in the warm milk mixture for 1–2 minutes on each side, until soft but not falling apart.
- Beat the Eggs
- In a wide bowl, whisk the eggs with the remaining sugar.
- Dip and Fry
- Heat olive oil in a skillet over medium heat (about 1/4 inch deep). Dip each soaked bread slice in the egg mixture, coat both sides, and fry for 2–3 minutes per side until golden. Work in batches to avoid crowding the pan.
- Drain and Top
- Drain fried torrijas on paper towels. Sprinkle with cinnamon and drizzle with honey while warm. Serve warm or chilled.
Notes
Nutrition
Frequently Asked Questions About Torrijas
What is the difference between French toast and torrijas?
While they look similar, torrijas are different from French toast in a few key ways. French toast is usually a breakfast food, while torrijas are traditionally a dessert in Spain. The milk for torrijas is typically infused with cinnamon and lemon, giving it a distinctive flavor. Also, torrijas are often soaked longer and are usually served with honey rather than maple syrup. French toast focuses on the egg mixture, while torrijas put more emphasis on the milk soak.
What are the ingredients for torrijas?
For basic torrijas recipe, you’ll need: day-old bread (preferably a hearty white bread like a baguette), whole milk, eggs, sugar, cinnamon sticks, lemon peel, olive oil for frying, ground cinnamon and honey for topping. Some regional variations might include wine or liqueurs in the soaking liquid.
What is the best bread for torrijas?
The best bread for torrijas is slightly stale, thick-cut white bread that has a tight crumb structure. Traditional Spanish bread called “pan de torrija” is ideal, but a day-old baguette, challah, or brioche works great too. The key is using bread that’s 1-2 days old – fresh bread will get too soggy and fall apart. The bread should be sturdy enough to hold up after soaking in milk.
What is Spanish torrija?
Spanish torrija is a traditional dessert especially popular during Lent and Holy Week. It’s made from bread soaked in milk (or sometimes wine) that’s been infused with cinnamon and lemon, then dipped in egg, fried until golden, and topped with honey or sugar and cinnamon. It’s basically Spain’s answer to French toast, but often served as dessert rather than breakfast. Torrijas date back centuries and were originally a way to use up stale bread.
Do you eat torrijas hot or cold?
Both ways are authentic! Some regions in Spain prefer torrijas served warm right after frying, while others refrigerate them for several hours before serving. When served hot, they’re crispy outside and soft inside. Cold torrijas have a more pudding-like texture that many people love. In Madrid, they’re often chilled, while in southern Spain they’re frequently served warm. Try both ways and see which you prefer! Personally, I love em warm with a scoop of vanilla ice cream.
Storage and Make-Ahead Tips
Made too many torrijas? No problem! They keep pretty well in the fridge for 2-3 days. Just store em in an airtight container with layers separated by wax paper.
For make-ahead option, you can prep the milk mixture day before and slice the bread. Then just soak and fry when ready to serve. The finished torrijas actually taste amazing after sitting in fridge overnight – flavors meld together beautifully.
Wanna reheat leftovers? A quick 10 seconds in microwave works, or a few mins in oven at 300°F if you want that crispy exterior back.
If you enjoyed this torrijas recipe, you might also love my Spinach Artichoke Dip for your next gathering, or try my Mexican Rice in Rice Cooker for an easy dinner side!
Final Thoughts on This Traditional Spanish Treat
First time I served torrijas at a family gathering, my uncle who “doesn’t like desserts” had three servings! That’s when I knew this recipe was special.
What I love most about torrijas is how they balance tradition with simplicity. They’re humble ingredients transformed into something magical – exactly what good cooking should be.
Don’t be afraid to make this recipe your own. Play with the spices, try different toppings, or experiment with various bread types. The basic technique stays the same, but the possibilities are endless.
Now go on, give this torrijas recipe a try! Your kitchen’s gonna smell amazing, and your taste buds will thank you. Trust me, this Spanish classic might just become your new favorite treat.
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