Torrijas Recipe (Spanish-Style French Toast)

3 slices of Torrijas on a plate wtih cinnamon sticks and whole strawberries on the side.

5 from 1 vote

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.

Course Breakfast, Dessert

Cuisine Andorran

Prep Time 10

Cook Time 35

Resting Time 25

Total Time 1 10

Servings

Calories 324kcal

Author Alexandria Drzazgowski

Equipment

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