🇪🇸 Spain · Dessert
Torrijas (Spanish French Toast)
By eatmundo · July 7, 2026
Torrijas are Spain's cherished version of French toast, a comforting dessert especially popular during Lent and Easter. Thick slices of stale bread are soaked in sweetened, spiced milk or wine, then dipped in egg and fried until golden, finally coated in sugar and cinnamon.
Ingredients
check them off as you prepareHow to Make It
- 1
In a saucepan, combine 500ml of whole milk, 100g of sugar, 1 cinnamon stick, and 1 strip of lemon peel. Heat gently over medium-low heat, stirring occasionally, until the sugar dissolves and the milk is warm but not boiling. Remove from heat and let it infuse for 10 minutes.
- 2
Arrange the 8 slices of stale white bread (each about 2cm thick) in a single layer in a shallow dish. Pour the warm, infused milk mixture over the bread, ensuring each slice is fully submerged. Let the bread soak for 15-20 minutes, or until it's very soft and has absorbed most of the liquid. Be gentle, as it will be fragile.
- 3
While the bread is soaking, prepare your frying station. In a separate shallow bowl, lightly beat 2 large eggs. Heat about 200ml of olive oil in a large frying pan over medium-high heat until shimmering, around 170-180°C (340-350°F).
- 4
Carefully lift a soaked bread slice from the milk, letting any excess drip off, then gently dip it into the beaten egg, coating both sides. Be quick and gentle; you want to coat it, not let it disintegrate.
- 5
Place the egg-dipped slice into the hot olive oil. Fry 2-3 slices at a time, depending on your pan size, for 2-3 minutes per side, or until beautifully golden brown. The oil should bubble gently around the edges.
- 6
Once golden, remove the torrijas from the pan and place them on a plate lined with paper towels to drain any excess oil. This is a crucial step to prevent them from becoming greasy.
- 7
In a small, clean bowl, mix 1 tablespoon of cinnamon powder with a few tablespoons of sugar (to taste, about 50g extra). While the torrijas are still warm, roll each one generously in this cinnamon sugar mixture, ensuring an even coating.
- 8
Serve the torrijas immediately, or at room temperature. They are wonderful on their own or can be accompanied by a dollop of honey, a sprinkle of powdered sugar, or a light custard sauce. Enjoy this taste of Spanish tradition!
Frequently Asked Questions
What is the best type of bread to use for authentic Torrijas?+
For traditional Torrijas, use day-old bread, ideally a dense country loaf or a special 'pan para torrijas'. Stale bread absorbs the milk mixture without falling apart, resulting in a firm yet tender texture.
How long should the bread slices be soaked in the milk mixture to achieve the perfect texture?+
Soak each slice just long enough to be thoroughly saturated but not mushy, typically 30 seconds to 1 minute per side depending on the bread's density. The goal is for the bread to be fully hydrated but still hold its shape.
What's the best way to fry Torrijas for a golden-brown exterior and creamy interior?+
Fry them in hot olive oil (around 350°F / 175°C) over medium heat, about 1-2 minutes per side until golden brown. This rapid frying creates a slight crust while ensuring the inside warms through and remains custard-like.
How are Torrijas traditionally finished and what's a common mistake when serving them?+
Traditionally, Torrijas are immediately coated in a mixture of sugar and cinnamon powder after frying, and sometimes drizzled with honey. A common mistake is serving them cold; they are best enjoyed warm to appreciate their rich, custardy texture.
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