Description
There’s something magical about a dish that carries history, tradition, and warmth in every bite. Torrijas are exactly that—a Spanish classic that has been enjoyed for centuries, particularly during Holy Week (Semana Santa). If you love French toast, you’re in for a treat, because torrijas take this simple, comforting dish to a whole new level.
Unlike the American version of French toast, which is often soaked in milk and eggs before being cooked in butter, torrijas are bathed in sweetened milk, infused with warm spices, then coated in eggs and fried to golden perfection. They’re crispy on the outside, soft and custardy on the inside, and bursting with warm cinnamon and citrus flavors. They’re traditionally served with a dusting of sugar and sometimes drizzled with honey or syrup, making them the perfect treat for breakfast, dessert, or an afternoon snack.
Ingredients
- 1 loaf of day-old bread (preferably a sturdy white bread or baguette)
- 2 cups whole milk
- ½ cup granulated sugar
- 1 cinnamon stick
- Zest of 1 lemon
- 2 eggs
- ½ cup vegetable oil (for frying)
- Additional sugar and ground cinnamon for dusting
- Honey or syrup for drizzling (optional)
Instructions
Start by warming the milk in a saucepan over medium heat. Add the sugar, cinnamon stick, and lemon zest. Stir gently and let the milk heat until it’s just about to simmer, but don’t let it boil. This allows the cinnamon and lemon zest to infuse their flavors into the milk, creating a warm, aromatic base for the torrijas.
Once the milk is hot and fragrant, remove it from the heat and let it cool slightly. This step ensures the bread absorbs the milk without becoming too soggy.
Slice your bread into thick slices—about 1 inch thick. The thicker the slices, the better they will hold up when soaked. Arrange the bread slices in a single layer in a shallow dish. Slowly pour the warm milk mixture over the bread, making sure each slice gets evenly soaked. Let them sit for about 5 minutes, but be careful not to leave them too long, or they may become too soft to handle.
In a separate shallow bowl, beat the eggs. Heat the vegetable oil in a large skillet over medium heat.
Carefully lift each soaked slice of bread, letting any excess milk drip off, then dip it into the beaten eggs, coating both sides. Immediately place the bread into the hot oil and fry until golden brown, about 2–3 minutes per side. You’ll know they’re ready when the outside is beautifully crisp and golden.
Transfer the fried torrijas to a plate lined with paper towels to drain any excess oil.
While the torrijas are still warm, mix a little sugar and ground cinnamon together and sprinkle generously over each slice. For an extra indulgent touch, drizzle with honey or syrup before serving.
Notes
- You can store leftover torrijas in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 300°F for about 10 minutes to restore their crispness.
- If you prefer a lighter version, you can bake them instead of frying. Simply place them on a baking sheet lined with parchment paper and bake at 375°F for about 15–20 minutes, flipping halfway through.