Dessert
How to Make Torrijas (Spanish Milk-Soaked French Toast)
Torrijas are Spanish milk-soaked French toast: thick day-old bread, cinnamon and lemon milk, egg and a quick fry, rolled in cinnamon sugar. Step by step.
By the Forkful editorial team · Published
Quick answer
Warm 2 cups milk with ¼ cup sugar, a cinnamon stick and lemon peel, then cool it. Soak twelve ¾-inch (2 cm) slices of day-old bread in it for about 30 minutes, rest them 10 minutes, dip them in 2 beaten eggs and fry in oil at 350°F (175°C) for about 1 minute per side until golden. Roll in cinnamon sugar and serve warm.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 1 h 35 min
- Makes
- 6 torrijas
Total time includes 1 h of hands-off waiting (resting, rising, chilling or cooling).
Torrijas are the Spanish answer to French toast and the sweet most associated with Easter (Semana Santa). Thick slices of day-old bread are soaked in sweetened, cinnamon-scented milk, dipped in egg, fried until golden and finished with cinnamon sugar. The result is custardy in the middle and lightly crisp outside, and people start looking for a recipe in the weeks before Lent and Easter.
What makes them work is the bread and the patience. Use a sturdy, slightly dry loaf with a dense crumb so the slices drink up the milk without falling apart, and let them soak and drain before the egg. Frying only two or three at a time keeps the oil hot so they brown rather than turn greasy.
Ingredients
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- For the soaking milk
- 2 cups whole milk (500 ml)
- ¼ cup granulated sugar (50 g)
- 1 cinnamon stick
- 2 strips lemon or orange peel, no white pith
- For the torrijas
- 12 slices day-old sturdy bread, about ¾ inch (2 cm) thick
- 2 large eggs, beaten
- 2 cups sunflower or light olive oil, for frying (about 500 ml)
- To finish
- ½ cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Heat the milk with the sugar, cinnamon stick and citrus peel until it is steaming and the sugar dissolves. Take it off the heat before it boils, cover and let it cool to room temperature (about 20 minutes). Remove the cinnamon and peel.
- Pour the milk into a wide dish and lay in the bread slices. Soak for about 30 minutes, turning once, until the slices are saturated but still hold together.
- Lift the slices onto a rack or tray and let them drain for about 10 minutes. Mix the ½ cup sugar and cinnamon on a plate.
- Heat about ¾ inch (2 cm) of oil in a wide, deep skillet to 350°F (175°C), medium heat. A scrap of bread should sizzle at once.
- Dip one slice at a time in the beaten egg, coating both sides, and lower it into the oil. Fry 2–3 at a time for about 1 minute per side until deep golden.
- Drain briefly on paper towels, roll in the cinnamon sugar while still warm and serve warm.
Tips for the best result
- 1Use day-old, sturdy bread with a tight crumb, such as a baguette or a country loaf. Soft sandwich bread gets mushy and falls apart in the milk.
- 2Handle the soaked slices gently with a spatula and drain them before the egg: too much milk makes the coating slide off and the oil spit.
- 3Fry only 2–3 at a time and keep the oil around 350°F (175°C); if it cools, the torrijas soak up oil instead of crisping.
- 4Lighter version: bake them on a greased tray in a 400°F (200°C) oven for about 10 minutes per side, then brush with warm honey.
Storage
Best eaten warm on the day they are made. Cover leftovers and keep them in the fridge for up to 2 days (the egg coating means they should not sit out for long), then rewarm in a 350°F (175°C) oven for 10 minutes.
Frequently asked questions
What kind of bread is best for torrijas?
A sturdy day-old loaf with a dense crumb and thin crust, such as a baguette or a country bread. Fresh or very soft bread absorbs the milk too fast and breaks up.
When are torrijas eaten?
Traditionally during Lent and Semana Santa (Easter week) in Spain, although many people make them any time of year.
Can I make torrijas without frying?
Yes. Bake the egg-coated slices on a greased tray at 400°F (200°C) for about 10 minutes per side until golden, then brush with warm honey or roll in cinnamon sugar.
