Torrijas (Spanish-Style French Toast)
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Torrijas (Spanish-Style French Toast)
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Torrijas are the Spanish version of french toast that are especially popular around Easter. Slices of bread are soaked in flavored milk, coated in beaten egg, pan-fried and then finished with cinnamon sugar, resulting in the most delightful yet simple pleasure on a plate.
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Ingredients
- 2 cups whole milk
- 1 cinnamon stick
- 2 wide strips orange zest peeled with a vegetable peeler
- 2 tablespoons (25 grams) sugar
- ¼ teaspoon pure vanilla extract
- 8 ounces (225 grams) baguette or French bread slightly stale, sliced diagonally into 10 1-inch-thick pieces
To cook and finish:
- 2 large eggs beaten
- ¼ cup (50 grams) sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons olive oil or as needed
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Instructions
- Combine the milk, cinnamon stick, orange zest strips, sugar, and vanilla extract in a saucepan over medium heat. Bring to a simmer, then remove from the heat, cover and let stand for 30 minutes to steep the flavors. Meanwhile you can slice the bread.
- Remove the cinnamon stick and orange zest strips from the milk mixture and pour it into a wide and deep dish (such as a casserole dish) that is large enough to hold all the bread slices in a single layer. Arrange the bread slices into the milk mixture, let them soak for a couple minutes and then flip them over and continue to let them soak on the second side. Flip again if needed, ensuring the bread is evenly soaking the milk mixture. Let it stand/soak for about 5 minutes total or until all the milk has soaked in for maximum custardy interior texture.
- Meanwhile, beat the eggs in a bowl wide enough to hold at least one or two slices of bread. In a wide shallow bowl, combine the sugar and cinnamon and set aside.
- Add oil to a medium-to-large nonstick skillet so it just coats the bottom evenly. Heat over medium to medium-high heat. When the oil is hot, one by one remove the soaked bread slices and place into the bowl of beaten eggs, flipping over to coat both sides. Place the egg-covered soaked bread slices into the skillet. Only coat as many slices with egg as you can cook at one time, and cook the rest in batches as needed depending on the size of your skillet.
- Cook until golden brown on the bottom, about 1 to 2 minutes, and then flip over to cook the other side for another 1 to 2 minutes until done. Remove from the skillet and transfer to a plate lined with paper towels to absorb some of the excess oil.
- While the torrijas are still hot or at least warm, quickly dredge them in the cinnamon sugar to coat on both sides (you can spoon some more over the top too to ensure maximum coverage). Alternatively, evenly sprinkle the tops of the torrijas with cinnamon sugar and if desired, brûlée the tops with a kitchen blowtorch sweeping the flame 2-inches above the bread slices to create a crispy sugary coating.
- Then transfer to a serving dish or individual plates. Repeat with the remaining slices of soaked bread and beaten egg and then the cinnamon-sugar.
- Serve immediately. If desired, top with a drizzle of honey for an extra sweet kick.
Notes
- French bread or a baguette is a good option because it has a firm crumb that won’t get too mushy when you soak it. I would avoid using an artisan baguette with a lot of natural holes in it. You want something slightly more tight-crumbed and dense.
- Torrijas are typically finished with sugar or cinnamon sugar which is oftentimes brûléed to create a sugary crispy crust on top. You could alternatively top them with powdered sugar, honey or syrup.
Nutrition Information
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Calories
399kcal
(20%)
Carbohydrates
55g
(18%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
105mg
(35%)
Sodium
430mg
(18%)
Potassium
265mg
(8%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 105mg | 35% |
| Sodium | 430mg | 18% |
| Potassium | 265mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
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