Traditional Spanish Torrijas Recipe

Ingredients

  • 1 loaf of day-old bread (preferably a thick, crusty bread)
  • 1 liter of whole milk
  • 250 grams of sugar
  • 2 cinnamon sticks
  • The peel of 1 lemon
  • The peel of 1 orange
  • 4 large eggs
  • Abundant olive oil for frying
  • 200 grams of sugar for coating
  • 1 tablespoon of ground cinnamon for coating

Steps and instructions

  1. Start by slicing the bread into thick slices, around 2 cm each. Leave the slices on a tray to air out while you prepare the milk mixture.
  2. In a large pot, combine the milk, sugar, cinnamon sticks, lemon peel, and orange peel. Heat the mixture over medium heat until it's just about to boil, then remove from heat and let it infuse for about half an hour.
  3. Once the milk has infused, strain it to remove the cinnamon sticks and citrus peels. Then, dip each slice of bread into the milk mixture, making sure each one is well soaked. Place the soaked slices back on the tray.
  4. In a separate bowl, beat the eggs. Dip each milk-soaked slice of bread in the egg, making sure it's fully coated.
  5. Heat a generous amount of olive oil in a frying pan over medium heat. Fry the bread slices until golden brown on each side. Be careful not to burn them. Once fried, remove the torrijas from the pan and drain them on a paper towel.
  6. In a shallow dish, mix together the sugar and ground cinnamon. While the torrijas are still warm, coat them in the sugar-cinnamon mixture. Enjoy warm or at room temperature.

Tools for making

  • Large pot - for heating and infusing the milk mixture.
  • Frying pan - for frying the soaked bread slices.
  • Tray - to place the sliced bread and let it air out.
  • Strainer - to strain the milk mixture and remove cinnamon sticks and citrus peels.
  • Bowl - for beating the eggs used for coating the bread slices.
  • Shallow dish - for mixing the sugar and ground cinnamon to coat the fried torrijas.
  • Paper towel - to drain the fried torrijas and remove excess oil.

Recipe variations

  • Use brioche or challah bread instead of a regular crusty bread for a richer and softer texture.
  • Replace whole milk with almond milk, soy milk, or any other non-dairy milk for a dairy-free version.
  • Add a splash of vanilla extract or a pinch of ground nutmeg to the milk mixture for extra flavor.
  • Serve torrijas with a drizzle of honey, maple syrup, or chocolate sauce for a sweeter touch.
  • Sprinkle powdered sugar or cocoa powder over the torrijas instead of the sugar-cinnamon coating.
  • Top the torrijas with fresh berries, sliced bananas, or a dollop of whipped cream for a fruity and creamy twist.
  • Make a savory version by skipping the sugar and cinnamon coating and instead topping the torrijas with ham, cheese, or a poached egg.
  • For a healthier option, bake the soaked bread slices in the oven instead of frying them.
  • Experiment with different spices such as cardamom, cloves, or ginger to add unique flavors.
  • Add a splash of your favorite liqueur, such as rum or brandy, to the milk mixture for an adult twist.

Recipe overview

Torrijas are a classic Spanish dessert, often enjoyed during Semana Santa (Holy Week) but delightful at any time of year. Similar to French toast, Torrijas are made with thick slices of day-old bread that are soaked in a fragrant milk mixture infused with cinnamon and citrus peels. Once soaked, the slices are dipped in egg and pan-fried to a golden brown, then coated in a sweet cinnamon-sugar mix. This recipe transforms simple, humble ingredients into a truly heavenly dessert. Expect soft, creamy slices with a crispy, sugary crust, and an irresistible aroma of cinnamon and citrus. Perfect for breakfast or dessert, these Torrijas are sure to become a favorite treat. Making them is a simple process, but one that requires a bit of time and patience. The result, however, is absolutely worth it. Enjoy them warm or at room temperature for a taste of Spanish tradition.

Common questions

  1. Can I use any type of bread for torrijas?
    Ideally, it is best to use a thick, crusty bread such as a day-old baguette or a rustic country bread. This type of bread will hold up well to soaking and frying.
  2. Can I use a different type of milk?
    While whole milk is traditionally used in torrijas, you can experiment with other types of milk such as almond milk or oat milk if you have dietary restrictions or preferences. However, keep in mind that it may alter the taste and texture of the final result.
  3. Do I have to use cinnamon sticks and citrus peels?
    Cinnamon sticks and citrus peels are traditional flavorings used in torrijas, but you can omit them if you prefer a simpler flavor. You can also experiment with other spices or flavorings to customize the taste.
  4. Can I bake the torrijas instead of frying them?
    While frying is the traditional method for making torrijas, you can certainly bake them if you prefer a lighter and healthier version. Place the soaked and coated bread slices on a baking sheet and bake at 180°C (350°F) for about 20-25 minutes, or until they are golden brown.
  5. How long can I store torrijas?
    Torrijas are best enjoyed fresh on the day they are made. However, you can store them in an airtight container at room temperature for up to 2 days. Keep in mind that they may become slightly less crispy over time.

Serving dishes and utensils

  • Mixing bowl - A large bowl to prepare the milk mixture and dip the bread slices.
  • Pot - A large pot to heat and infuse the milk mixture.
  • Strainer - To strain the milk mixture and remove the cinnamon sticks and citrus peels.
  • Tray - A tray to place the sliced bread and let it air out.
  • Frying pan - To fry the soaked bread slices until golden brown.
  • Paper towel - To drain the fried torrijas and remove excess oil.
  • Shallow dish - A dish to coat the warm torrijas in the sugar-cinnamon mixture.

Origin stories

Torrijas, a Spanish version of French toast, have a rich history that dates back to the Middle Ages. Considered a traditional dessert during the season of Lent, they were made by families to use up bread before it spoiled, thus respecting the Lenten practice of frugality. Over time, Torrijas became associated with the Holy Week in Spain, symbolizing a sweet treat to look forward to after the period of fasting and penance. Interestingly, Torrijas were also commonly used in the 19th century as a dish served to women after childbirth, due to their high energy content. Today, while they can be enjoyed all year round, they still hold a special place during the Holy Week festivities, with each region of Spain having their own unique take on this delightful dessert.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.