Torrijas Recipe Spanish-Style
This traditional Spanish torrijas recipe makes crispy-on-the-outside, custardy-on-the-inside slices of heaven. A delicious twist on French toast, torrijas are infused with cinnamon, lemon, and honey, making them a perfect sweet treat for breakfast or dessert.
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
For a dairy-free version, use almond or coconut milk.
For gluten-free, choose a sturdy gluten-free bread.
Torrijas are also amazing chilled – store leftovers in the fridge for up to 3 days.
You can prep the milk mixture the day before for easier assembly.
Nutrition
Calories: 285kcalCarbohydrates: 38gProtein: 8gFat: 11g
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