Torrijas
User Reviews
5
Torrijas
Description
The recipe for Torrijas involves soaking thick slices of stale French bread in warm milk flavored with vanilla extract, which softens the bread thoroughly. Each slice then receives a coating of beaten eggs before being shallow-fried in canola or vegetable oil until both sides turn golden brown. The frying process creates a slightly crispy exterior while maintaining a tender and custardy inside. Once cooked, the Torrijas are sprinkled with a blend of granulated sugar and ground cinnamon, adding a classic sweet and spiced finish. This dish can be served warm or cooled, providing flexibility for serving preferences, and can also be paired with honey as an alternative topping.
Torrijas are especially practical for using up day-old or stale bread, transforming it into a comforting sweet treat. The thick slices and soaking method ensure the bread does not become soggy but retains a satisfying soft yet firm texture. The cinnamon sugar topping adds a familiar festive touch, often enjoyed during certain holidays but also suitable year-round.
Adjusting the bread type is possible with baguette, challah, or brioche, although the original version uses French bread. Bread should be sufficiently dried out to soak up the liquids without falling apart. Approximately one egg is needed for every four to five slices of bread, helping with both flavor and creating a firm coating during frying.
Ingredients
- 1 loaf French bread sliced into 1.5 inch thick slices (about 12-15 slices, stale
- 1 1/2 cups milk warm
- 1 teaspoon vanilla extract
- 3 large egg
- canola oil for frying, or vegetable oil
- 2 Tbsp 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.
Notes
- French bread is recommended, but baguette, challah, or brioche can be substituted. Use thick slices about 1.5 inches wide.
- Stale or dried bread works best to absorb the milk and egg mixture without breaking apart.
- Let the bread dry on the counter for several days or toast lightly and cool before soaking.
- One egg is typically enough for every four to five bread slices for coating before frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 40mg | 13% |
| Sodium | 162mg | 7% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 94IU | 2% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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