Torrijas Recipe: Spanish Style French Toast

This popular Spanish torrijas recipe is a family favorite! A cross between french toast and bread pudding, it's a simple Spanish dessert that has gotten me my fair share of compliments over the years. There are as many torrijas recipes as people in Spain, but this one is a keeper!

If you love Spanish sweet treats, make sure to try my recipes for crema catalana and tarta Santiago.

Jump to:

• Introduction
• Ingredients
• Variations
• How to Make
• Recipe FAQs
• Serve
• Store
• Expert Tips
• More Delicious Spanish Desserts
• Torrijas: Spanish Style French Toast with Cinnamon and Honey

Introduction

I first heard about torrijas during my first year in Spain from a student who was a professional chef. He told me about some traditional Lent dishes and Easter sweets, which included torrijas. When I heard him describe it as a sort of Spanish French toast covered with honey, I was intrigued. It sounded so good!

Obviously, I started sampling torrijas as soon as possible. In Seville, most of the versions that I tried were thick and sweet, slightly eggy, covered in honey, and always served cold. They were a delicious treat I would enjoy with my afternoon coffee.

Here in Madrid, I’ve tried different torrijas each Easter season, one made with a bit of sweet red wine and another covered with milk and cinnamon. Both were delicious!

The following is a torrijas recipe I found on Mercado Calabajío, a Spanish recipe blog I often read. The torrijas come out perfectly every time! I took their suggestion and used some cardamom seeds, which really add something special.

Ingredients

Wondering what ingredients you need to make a batch of torrijas? Like most Spanish recipes, this recipe combines simple ingredients in a delicious way. Let's talk about the key ingredients you'll need.

• Bread: It's best to use day-old bread that's gone a little stale. Its drier texture will help it soak up more of the milk and egg, giving it a wonderful, custard-like texture.
• Eggs: The eggs add a rich, custard-like texture to this dish and give a lovely coating on the outside of each slice.
• Milk: Use whole milk here if you can for the richest torrijas.
• Spices: I like to infuse the milk with spices, such as cardamom, cinnamon, and star anise for an extra special flavor.

See recipe card for full information on ingredients and quantities.

Variations

• Different Spices: Experiment with infusing the milk with your favorite spices, such as cardamom, cinnamon, star anise, and other warm spices.
• Alcohol: Try adding a splash of sweet red wine, sherry, or your favorite liqueur to the milk mixture.
• Dairy Free: Use a plant-based milk that has a high fat content, such as coconut milk, for the creamiest texture.

How to Make

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

1. Pour the milk into a saucepan, then add sugar, strips of citrus peel, and spices such as cinnamon, cardamom, and star anise and simmer for 15 minutes to infuse it.
2. Slice a loaf of bread. It's best to use day-old bread that's slightly stale.

3. Soak the bread in the infused milk mixture until it's fully saturated, but not soggy.
4. Remove the bread slices and put them on a plate.

5. Beat the eggs in a shallow bowl until they're well combined.
6. Dip each slice of bread into the egg so both sides are coated.

7. Heat ½ inch of olive oil in a skillet over medium-high heat until it's hot, then fry each slice on both sides until golden.
8. Drain the slices on paper towels to remove the excess grease.

9. Mix the cinnamon and sugar together in a shallow bowl.
10. Toss the bread in the cinnamon sugar mixture.

11. Dump the remaining cinnamon sugar into a saucepan, adding a bit more sugar to cover the bottom of the pot if needed.
12. Add 2 cups of warm water to the sugar and bring it to a boil.

13. Add the honey and allow the syrup to simmer until it has a syrup-like consistency, about 30 minutes. Let it cool for 15 minutes.
14. Spoon the syrup over the torrijas, then let them cool completely.

15. Refrigerate the torrijas for at least 4 hours, or preferably overnight.
16. Serve within 2-3 days and enjoy this delicious Spanish treat!

Recipe FAQs

Serve

In Spain, torrijas are served cold at breakfast or as an afternoon snack, preferably with a cup of coffee, like café con leche.

If you want to serve torrijas with other Spanish breakfast favorites, try these recipes for pan con tomate, Spanish hot chocolate with churros, or tortilla de patatas. Here's more Spanish breakfast recipes to inspire you!

Store

Leftovers: Torrijas will keep in the refrigerator for 2-3 days. Keep them well covered or sealed inside of an airtight container.

Freezing: I wouldn't suggest freezing these, as they won't have the same texture when defrosted.

Expert Tips

• Use stale, day-old bread for best results. It will soak up the infused milk much more readily than fresh bread, giving the torrijas a better texture.
• Experiment with different spices in the infused milk for a delicious flavor.
• Be sure to refrigerate the torrijas for at least 4 hours before serving. It's traditional to serve them cold, not hot like French toast.

More Delicious Spanish Desserts

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Photography by Giulia Verdinelli