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Andorran Dessert French Toast

Torrijas (Andorran Dessert French Toast)

Torrijas (Andorran Dessert French Toast) are small pieces of bread soaked in milk, dipped in egg, fried, and then coated with cinnamon sugar and syrup. They are a perfect spring dessert, particularly popular during Easter.
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Course: Breakfast, Dessert
Cuisine: Andorran
Prep Time: 30 minutes
Cook Time: 25 minutes
Resting Time: 15 minutes
Total Time: 1 hour
Servings: 20 servings


  • 1 loaf crusty, slightly stale bread
  • 2 cans coconut milk, full fat
  • 1 cup sugar
  • 1 tsp almond extract
  • 4 eggs
  • extra virgin olive oil, for frying
  • 1/2-1 cup shredded coconut, sweetened
  • 2 tsp cinnamon


  • Bring the milk, 1/2 cup sugar, and almond extract to a boil. Let boil slowly for about 15 minutes.
  • In the meantime, cut the bread into slices. Lay on a flat dish, and pour the milk mixture over the slices. Let sit for about 15-20 minutes. Pour enough liquid that the slices are wet but do not break apart. 
  • Heat the extra virgin olive oil in a shallow pan on the stove. You know that the oil is ready for frying when you stick a chopstick in the oil and bubbles form around the wood. 
  • Beat the eggs in a separate bowl and then dip the bread pieces into the eggs. Fry the slices in the oil about four at a time, making sure to cook both sides. Leave slices to rest on paper towel to absorb extra liquid. 
  • Mix the remaining sugar (1/2 cup) with cinnamon, and roll slices in the cinnamon sugar combination. 
  • Now make the syrup. Put the remaining cinnamon sugar mixture into a pot and add extra sugar to cover the bottom of the pot. Pour about 2 cups water into the pot and bring to a boil. Once boiling, add 1 tsp of almond extract to the combination.
  • Simmer for about 30 minutes, allowing the mixture to thicken. Once ready, pour over the torrijas slices, giving them a generous amount of syrup. 
  • Top slices with shredded coconut.
  • Let slices cool completely before refrigerating them, and then let rest in the fridge for about four hours before enjoying. 


If you do not want a coconut almond flavor, use regular milk and replace the almond extract with vanilla. If this is the case, also add the rind of one lemon to the milk boil! 
Recipe Copyright Alexandria Drzazgowski, The Foreign Fork. For personal or educational use only.
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