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.
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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
- 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.
- French Toast Leveled Up: I love French toast already, and this recipe takes it to a whole new level!
- 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.
- 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.
Tools
- Medium-Sized Pot
- Thermometer: A digital thermometer is typically easier to work with.
- 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.
- Shallow Frying Pan: A cast iron skillet or other frying pan will work.
How to Make this Recipe
Step 1: Cook the Milk
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
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
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
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
- 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
Typically they are served cold, but you can enjoy them however you prefer.
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.
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)
Torrijas Recipe (Spanish-Style French Toast)
Equipment
- Pot(s)
- Food Thermometer
- 9×13″ Pan
- Frying Pan
- Shallow Bowl(s)
- Mixing Bowl(s)
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
- 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.
Home Plix says
Your french toast recipe is really amazing. I just love your web blog. Thanks for sharing such an interesting and healthy recipe.
Alexandria Drzazgowski says
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!