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Torrijas Recipe

Spanish · Dessert · 30 min total

Torrijas are a classic Spanish dessert similar to French toast, typically enjoyed during Lent and Easter. This recipe creates a custard-like interior with a crispy cinnamon-sugar crust.

Ingredients

• 8 slices day-old bread (about 1 inch thick)
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 1 strip lemon peel
• 2 large eggs
• 1/2 teaspoon vanilla extract
• Olive oil or sunflower oil for frying
• 1 tablespoon ground cinnamon mixed with 2 tablespoons sugar for coating

Instructions

1. In a saucepan, combine milk, 1/4 cup sugar, cinnamon stick, and lemon peel. Heat over medium heat until just simmering, then remove from heat and let steep for 10 minutes. Discard cinnamon and lemon.
2. In a shallow bowl, whisk eggs with remaining 1/4 cup sugar and vanilla extract.
3. Pour the warm milk into another shallow bowl. Dip each bread slice into the milk for about 10 seconds per side, allowing it to absorb but not become soggy.
4. Then dip the soaked bread into the egg mixture, coating both sides.
5. Heat about 1/2 inch of oil in a large skillet over medium heat. Fry the torrijas in batches until golden brown on both sides, about 2-3 minutes per side.
6. Remove and drain on paper towels. While still warm, roll in the cinnamon-sugar mixture.
7. Serve warm or at room temperature.

Tips

• Use stale bread (1-2 days old) for best texture; it absorbs the milk without falling apart.
• Torrijas can be stored in an airtight container at room temperature for up to 2 days.
• Some variations use honey or syrup instead of cinnamon sugar.

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