Torrijas (Spanish French Toast)

A close up photo of several torrijas on a serving platter.

5 from 1 vote

Spain's version of French toast, torrijas are a delicious way to give new life to stale bread! They're pan-fried in extra virgin olive oil and finished with delightfully aromatic cinnamon and citrus zest, which gives them a light and delicate quality despite their decadence.

Prep Time10

Cook Time20

Soaking/Cooling Time1

Total Time1 30

Course: brunch, Dessert

Cuisine: Spanish

Diet: Vegetarian

Servings: slices

Author: Mark Beahm

Ingredients

6 thick slices stale bread (see note)
3 cups whole milk
2 tablespoons honey
2 tablespoons granulated sugar
1 cinnamon stick (or substitute 1/2 teaspoon ground cinnamon)
2 wide strips lemon peel, orange peel, or 1 of each
2 large eggs
Extra virgin olive oil, for pan frying

For Serving

1/2 cup granulated sugar
2 teaspoons ground cinnamon
Honey, for drizzling (optional)

Instructions

Infuse the milk: In a medium saucepan over medium heat, bring the milk, honey, sugar, cinnamon stick, and citrus peels to a simmer. Once simmering, take the pan off the heat and let cool to lukewarm, about 30 minutes. Stir the milk occasionally to prevent a skin from forming. Remove the cinnamon stick and citrus peels.
Soak the bread: Arrange the bread slices in a single layer in a large, shallow dish or a small, rimmed sheet pan. Pour the cooled milk over the bread slices. Let rest until the bread has soaked up all of the milk, about 30 minutes.
Meanwhile, make the cinnamon sugar topping: Combine the sugar and ground cinnamon in a small bowl.
When the bread has soaked for 30 minutes, get ready to cook. Line a large plate with paper towels. Beat the eggs in a wide, shallow bowl. In a large nonstick pan over medium heat, heat enough olive oil to coat the bottom of the pan (about 2 to 3 tablespoons).
Coat and cook the torrijas. Working with one slice of bread at a time, gently remove the bread from the dish and dip both sides in the beaten egg. Work carefully as the soaked bread might break apart easily. Then, place it in the hot oil to fry. Cook until golden, 1 to 2 minutes. Flip and cook the other side until golden. Transfer to the lined plate. Continue with the remaining slices of bread, coating and fry one or two slices at a time depending on the size of the pan.
Serve. Serve the torrijas warm with a generous sprinkling of the cinnamon sugar and/or a drizzle of honey, if you’d like.

Video

Notes

What type of bread to use? Day-old or stale bread works best for torrijas, so slices can soak up the milk without breaking apart. You can use any type of bread, but crusty white bread with a fine crumb works best.
If you only have fresh bread: Dry the slices at 300°F for 10 to 15 minutes.
Best way to get long strips of citrus: Use a vegetable peeler to peel a thin, wide strip. Scrape off any of the bitter white piths with a paring knife.
What type of milk to use? I love the creaminess of whole milk, but low fat or plant-based milks work well too. For a vegan option, whisk together 1/4 cup chickpea flour and 1/4 cup water until smooth and use in place of the egg.
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Nutrition

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