Torrijas

Name: Torrijas
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 600ml Whole Milk; 75g Granulated Sugar; 1 Cinnamon Stick; 1 Lemon, peel, wide strips, avoiding the white pith; 1 loaf of Loaf of Bread, day-old; suitable for torrijas; about 400–500 g, cut into 8 thick slices (2–3 cm); 3 large Eggs, beaten; 250ml Mild Olive Oil, or enough to shallow-fry; 60g Granulated Sugar; 1 1/2 tsp Ground Cinnamon

Torrijas are Spain’s luscious take on French toast: thick slices of bread soaked in fragrant milk, gently fried until golden, then rolled in cinnamon-sugar for a crisp, caramelized finish. They’re comfortingly rich yet brightened with lemon and warm spice—perfect for brunch or a sweet afternoon treat.

Torrijas are Spain’s luscious take on French toast: thick slices of bread soaked in fragrant milk, gently fried until golden, then... Show more

Traditional Spanish Recipe

Health Grade

D- · Occasional

Rating

4.2

Time

50 min

Price

1,26 €

Calories

751 kcal

vegetarian

easy

low sodium

kid friendly

Method

Prep bread and lemon

Cut the day-old bread into 8 thick slices, about 2–3 cm each. Use a peeler or small knife to remove a few wide strips of peel from the lemon, taking only the yellow part and leaving the white pith behind.

Infuse the milk

In a saucepan, combine whole milk, granulated sugar, the cinnamon stick, and the lemon peel strips. Heat over medium, stirring until the sugar dissolves, then let it gently simmer for 5 minutes. Take it off the heat and let it steep for 10 minutes so the milk turns fragrant and lightly spiced.

Beat the eggs

Crack the eggs into a shallow bowl and whisk until smooth and evenly yellow.

Soak the bread

Arrange the sliced bread in a wide shallow dish. Pour the warm infused milk over it and let it soak for 2 minutes; turn the slices carefully and soak 2 minutes more, until they feel soft and heavy but still hold together.

Fry the torrijas

Dip each soaked slice into the whisked eggs, letting the excess drip back into the bowl. Heat the mild olive oil in a large frying pan over medium heat until shimmering, then fry the slices in batches for 2 minutes per side until deeply golden and crisp at the edges. Transfer them to a paper-towel-lined plate while you finish the rest.

Dust and serve

Mix the remaining granulated sugar with ground cinnamon, then sprinkle it generously over the torrijas while they are still warm. Serve right away for the best contrast of crisp edges and custardy centers.