Spanish Torrijas are the perfect blend of simplicity and indulgence, turning ordinary bread into a heavenly breakfast treat. These golden-brown delights, ready in just 10 minutes, offer a delightful balance of crispy exterior and custard-like center.
With only 113 calories per serving, this traditional recipe transforms day-old bread into a protein-packed morning star that’s both comforting and nutritious.
Ingredients for Spanish-Style French Toast
- French Bread: 1 loaf stale bread, cut into 1.5-inch thick slices (yields 12-15 pieces)
- Dairy: 1 1/2 cups warm milk
- Aromatics: 1 teaspoon vanilla extract
- Eggs: 3 large eggs, well beaten
- Frying Oil: Enough canola or vegetable oil to cover pan bottom
- Sweet Coating: 2 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon
Step-by-Step Instructions
- Prepare Dipping Stations: Pour warm milk and vanilla in one shallow bowl. In another bowl, beat eggs until smooth.
- Make Topping: Mix sugar and cinnamon in a small bowl; set aside.
- Heat Oil: Add oil to large skillet over medium heat until hot but not smoking.
- Dip & Cook: Soak bread slice in milk mixture, then coat with beaten eggs. Fry until golden brown on both sides.
- Finish: Transfer to paper towel-lined plate or wire rack, then sprinkle with cinnamon-sugar mixture.
- Serve: Enjoy while warm, or chill and serve cold for a different experience.
Cooking Techniques
The magic of torrijas happens in the double-dip! First, give your bread a good milk bath – let it really soak up that warm, vanilla-scented milk. Then comes the egg coating, which will create that beautiful golden crust when fried.
Keep your oil at medium heat (not too hot!) and watch for that perfect golden-brown color. If your oil starts smoking, it’s too hot – just take the pan off the heat for a minute to cool down.
Make-Ahead & Storage
Torrijas taste amazing warm, but they’re also wonderful cold! You can make them a day ahead and keep them in the fridge – Spanish families often enjoy them chilled.
Store them in an airtight container and they’ll stay good for up to 3 days. Just remember that the cinnamon sugar might get a bit moist in the fridge, but that’s totally normal and still tasty!
Serving Ideas
While the classic cinnamon-sugar topping is heavenly, you can also drizzle these with honey for a more traditional Spanish touch. Try them for breakfast with a cup of coffee, or as an afternoon snack with tea.
Want to make it extra special? Add a small scoop of vanilla ice cream on top while they’re still warm. For brunch, arrange them on a pretty platter with some fresh berries scattered around.
Recipe Tips
Stale bread works best here – it soaks up the milk without falling apart. If your bread is fresh, leave the slices out overnight or pop them in a low-temperature oven for 10-15 minutes to dry them out a bit.
Don’t skip the paper towels after frying – they help keep your torrijas nice and crispy on the outside while staying custardy on the inside.
Torrijas
Equipment
- Large skillet
- Shallow bowls
- Wire rack
Ingredients
- 1 loaf stale French bread sliced into 1.5 inch thick slices (about 12-15 slices)
- 1 1/2 cups warm milk
- 1 teaspoon vanilla extract
- 3 large eggs
- Oil for frying canola or vegetable
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Pour the warm milk and vanilla into a shallow bowl.
- Crack the eggs into a separate shallow bowl and beat them well until smooth.
- Combine the granulated sugar and cinnamon and set aside.
- Pour enough oil into a large skillet to cover the bottom of the pan. Turn heat to medium and once oil is hot, but not smoking, start cooking the torijas:
- Dip a slice of bread in the milk on both sides, letting it soak well. Then, dip it in the beaten eggs on both sides. Place in the pan and cook, frying and flipping for a few minutes until golden on both sides.
- Remove to a plate lined with paper towels or a wire rack. Sprinkle with cinnamon sugar (or honey, if preferred).
- Serve warm or refrigerate and serve cold.
