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    Home » Dessert » Torrijas Recipe (Spanish-Style French Toast)

    Torrijas Recipe (Spanish-Style French Toast)

    Published on Mar 29, 2022 Modified: Aug 9, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

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    This delicious dessert is a Spanish version of French toast, made by soaking the bread in milk. At the end the Torrijas are sprinkled with cinnamon sugar. Make this recipe to celebrate Easter or just for a new dessert to try at home.

    A plate with a couple Torrijas and 3 whole strawberries on the side and 2 cinnamon sticks garnishing the plate. .

    “Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

    Torrijas are a Spanish and Andorran speciality that you are going to love! To make this treat, we take a classic French Toast and give it a Spanish twist. 

    The main difference between this recipe and French toast is that the toast in this recipe is soaked in milk! It rests for a few minutes before being dipped in the beaten eggs and fried. This leaves the toast with a soft custardy center. 

    Then the toasts are topped with a sprinkle of cinnamon sugar!

    Recipe Origins

    The very first versions of Torrijas can be dated back perhaps to Roman Times. They most likely became popular in between the 16th and 15th century. They were given as a snack to expectant and new mothers to keep their energy up!

    Over time, this delicious treat became a popular choice in Spain during the Easter season, especially in Catalan.

    However, because of Catalan influence in Andorra, they’ve made their way across the border! That is why I am using this recipe to represent the food of Andorra on my blog (along with Escudella Stew and Tomato Bread). 

    Why Make this Recipe

    1. Great for Easter Time: This dish is good any time of the year, but it is a traditional Easter recipe in Spain! Try making it for the Easter holiday. 
    2. French Toast Leveled Up: I love French toast already, and this recipe takes it to a whole new level! 
    3. Use Up Old Bread: This recipe is a great way to use up old bread that has gone stale (also check out my Easy Bread Pudding Recipe!). 

    What Do I Need to Make Torrijas? 

    Ingredients 

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    Measured ingredients needed to make Torrijas.
    1. Milk: I use whole milk, but you can use almond milk, soy milk, oat milk, 2% etc. 
    2. Eggs: Room temperature if possible.
    3. Almond Extract: This is not in many Torrijas Recipes, but I like the flavor it adds. You can omit it if you’d like. 
    4. Lemon Rind: Use a paring knife to gently separate the peel from 1 lemon. You can also use lemon zest if that is easier, but the toast will have a more lemon-y taste.
    5. French Bread: Make sure your bread is stale. Use a loaf of French bread that you cut into pieces. The slices of bread should be about 1” inch thick and cut on a diagonal. The thicker the slice of bread, the less likely it will be soggy. You can also use a baguette for smaller, tougher slices. 

    Tools 

    1. Medium-Sized Pot 
    2. Thermometer: A digital thermometer is typically easier to work with. 
    3. 9×13 Baking Pan: To soak the bread in the warm milk. You can also use a cookie sheet with high sides if your baking pan is not big enough. 
    4. Shallow Frying Pan: A cast iron skillet or other frying pan will work.

    How to Make this Recipe

    Step 1: Cook the Milk 

    Top view of pan containing milk, lemon rind, cinnamon stick and almond extract to use in making Torrijas.

    Combine the milk, almond extract, lemon rind, and cinnamon stick, into a medium-sized pot and turn the stove to a medium heat. Heat the milk to 200 degrees Fahrenheit, stirring occasionally so that it doesn’t burn on the bottom. 

    When it reaches 200 degrees, add ½ cup of the granulated sugar and stir to dissolve. 

    Remove the milk from the heat and allow it to sit for about 15 minutes. 

    When done resting, set the milk aside and remove the lemon rind and the cinnamon stick. 

    Step 2: Soak the Bread

    Collage of 4 pictures demonstrating how to slice the bread and soak it in milk before frying in order to make Torrijas.

    Cut the day-old bread into slices. 

    Lay the bread slices on a cookie sheet or in a 9×13 baking pan and pour the milk mixture over the slices. Let it sit for about 5 minutes or until the milk is mostly soaked into the bread.

    Then flip the soaked bread slices and soak for another 5 minutes. Make sure that the slices are wet but not so drenched that they break apart.

    Step 3: Cook 

    A collage of 4 pictures demonstrating how to make Torrijas by taking the milk soaked bread, dunking it in egg mixture and frying it, then allow it to drain on a paper towel lined plate.

    Place a shallow pan on the stove and fill it with enough vegetable oil to make a layer about ½ inch deep. Heat the vegetable oil until it reaches 350 degrees Fahrenheit. 

    Beat the eggs in a shallow bowl. Dip the bread pieces into the egg mixture, coating both sides. 

    Place the bread slices in the oil on the stove in a single layer. Fry for about 3-4 minutes on each side, until golden brown. Repeat until all of the torrijas are cooked. 

    Remove the cooked slices to a plate lined with paper towels to remove any extra grease.

    Step 4: Finishing Touches

    A hand placing the fried Torrijas into a cinnamon sugar mixture on both sides before serving.

    In a small bowl, combine the remaining ½ cup of granulated sugar with the ground cinnamon. Roll the torrijas in the cinnamon sugar combination. Enjoy! 

    Other Flavor Ideas for Torrijas

    My original version of this recipe soaked the bread in coconut milk, omitting the lemon rind and cinnamon stick (but keeping the almond extract).  

    Additionally, they were topped with shredded coconut and toasted almonds. These weren’t very traditional torrijas so I changed the recipe. However, it was a delicious choice, and I encourage you to try it if you want to experiment with something new! 

    You can also try these flavors: 

    • Cardamom 
    • Vanilla
    • Sweet wine, usually red (These are called Torrijas de Vino and they are popular during Semana Santa or Holy Week). 
    • Chocolate 
    • Liquor of your choice
    • Powdered Sugar
    • Orange Peel

    Toppings 

    Most Torrijas Recipes are served coated in cinnamon sugar, just like this recipe! But there are many different ways to top your Torrijas.

    Other recipes also coat the bread in honey or simple syrup. Feel free to add these or any other toppings that sound good to you. 

    Expert Tips

    Torrijas stacked on top of one another on a plate with garnishes of strawberries and cinnamon sticks.
    • If your bread isn’t stale, cut it into slices and leave it out overnight! This should do the trick. 
    • If your torrijas are soggy, you might not have fried them enough. If the outsides are burning before the insides are cooked, turn the temperature down on your stove.
    • Instead of laying your fried toast on a paper-towel lined plate, you can also rest them on a wire rack as you wait for them to cool a bit.

    Recipe FAQs

    Torrijas stacked on top of one another on a plate with garnishes of strawberries and cinnamon sticks.
    Are Torrijas Served Warm or Cold? 

    Typically they are served cold, but you can enjoy them however you prefer. 

    Is This a Breakfast Dish or a Dessert?

    In Spain and Andorra, Torrijas are usually served as a dessert. But you can certainly eat them for breakfast if you want! They are great with a cup of cafe con leche or orange juice.

    How to Store Leftovers

    If you don’t eat all of your Torrijas the day you make them, you can store leftovers! I keep my leftovers in a plastic bag in the fridge with a piece of paper towel inside the bag.

    The paper towel will soak up any extra liquid, allowing the bread to stay good for longer.

    Did you enjoy this Torrijas Recipe from Spain and Andorra? If so, check out these other recipes I picked out just for you:

    • Apple Cider Donut Bread Pudding
    • Strawberry Bread
    • Hungarian Langos (Fried Fried with Sour Cream and Cheese)
    • Cinnamon Bun Recipe (Korvapuusti) from Finland
    • Pan con Tomate (Tomato Bread from Andorra and Spain)

    If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

    And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

    Torrijas Recipe (Spanish-Style French Toast)

    This delicious dessert is a Spanish version of French toast, made by soaking the bread in milk. At the end the Torrijas are sprinkled with cinnamon sugar. Make this recipe to celebrate Easter or just for a new dessert to try at home.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: Andorran
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Resting Time: 25 minutes
    Total Time: 1 hour 10 minutes
    Servings: 10
    Calories: 324kcal
    Author: The Foreign Fork

    Equipment

    • Medium-Sized Pot
    • Thermometer
    • 9×13 Baking Pan
    • Shallow Frying Pan

    Ingredients

    • 3 ½ cups whole milk
    • 1 tsp Almond extract
    • Rind of 1 lemon
    • 1 cinnamon stick
    • 1 cup granulated sugar, divided
    • 10 slices of slightly stale French bread
    • Vegetable Oil for Frying
    • 3 Eggs
    • 2 tsp ground cinnamon

    Instructions

    • Combine 3 ½ cups milk, 1 tsp almond extract, the lemon rind, and the cinnamon stick, into a medium-sized pot. Heat the milk to 200 degrees Fahrenheit, stirring occasionally so that it doesn’t burn on the bottom.
    • When it reaches 200 degrees, add ½ cup of the granulated sugar and stir to dissolve.
    • Remove the milk from the heat and allow it to sit for about 15 minutes.
    • When done resting, set the milk aside and remove the lemon rind and the cinnamon stick.
    • Cut the bread into slices.
    • Lay the bread slices on a cookie sheet or baking pan and pour the milk mixture over the slices. Let sit for about 5 minutes or until the milk is mostly soaked into the bread. Then flip the bread pieces and soak for another 5 minutes. Make sure that the slices are wet but not so drenched that they break apart.
    • Place a shallow pan on the stove and fill it with enough vegetable oil to make a layer about ½ inch deep. Heat the vegetable oil until it reaches 350 degrees Fahrenheit.
    • Beat 3 eggs in a shallow bowl. Dip the bread pieces into the eggs, coating both sides.
    • Place the bread slices in the oil on the stove and fry for about 3-4 minutes on each side, until golden brown. Repeat until all of the torrijas are cooked.
    • In a small bowl, combine the remaining sugar (½ cup) with 2 tsp ground cinnamon. Roll the torrijas in the cinnamon sugar combination. Enjoy!

    Notes

    Recipe Copyright The Foreign Fork. For personal or educational use only.
    • Milk: I use whole milk, but you can use almond milk, soy milk, oat milk, 2% etc. 
    • Eggs: Room temperature if possible.
    • Almond Extract: This is not in many Torrijas Recipes, but I like the flavor it adds. You can omit it if you’d like. 
    • Lemon Rind: Use a paring knife to gently separate the peel from 1 lemon. You can also use lemon zest if that is easier, but the toast will have a more lemon-y taste.
    • French Bread: Make sure your bread is stale. Use a loaf of French bread that you cut into pieces. The slices of bread should be about 1” inch thick and cut on a diagonal. The thicker the slice of bread, the less likely it will be soggy. You can also use a baguette for smaller, tougher slices. 
    • If your bread isn’t stale, cut it into slices and leave it out overnight! This should do the trick. 
    • If your torrijas are soggy, you might not have fried them enough. If the outsides are burning before the insides are cooked, turn the temperature down on your stove.
    • Instead of laying your fried toast on a paper-towel lined plate, you can also rest them on a wire rack as you wait for them to cool a bit.

    Nutrition

    Serving: 1serving | Calories: 324kcal | Carbohydrates: 58g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 437mg | Potassium: 225mg | Fiber: 2g | Sugar: 27g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Comments

    1. Home Plix says

      July 22, 2019 at 12:17 pm

      5 stars
      Your french toast recipe is really amazing. I just love your web blog. Thanks for sharing such an interesting and healthy recipe.

      Reply
      • Alexandria Drzazgowski says

        July 22, 2019 at 11:47 pm

        Thank you so much, I really appreciate that!!! I’m not sure its very healthy, but, you’re right it’s definitely interesting 🙂 Thank you for your support and comment!

        Reply

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