Spanish-style French toast, torrijas, is traditionally served during Easter, but there's really no reason why you shouldn't enjoy this tasty treat any time of year. Soft inside, crisp outside and gently and warmly flavored, it'll be love at first bite.
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French toast is one of those things that's so comforting and often a childhood favorite. However as an adult at least, I do find you can tell the difference between an OK slice and a really good one.
For something so simple, it can have quite a few variations, whether pan-fried or baked like banana baked French toast, stuffed or made with different types of bread.
This Spanish dish is another tasty dish in the same vein. It doesn't use a huge list of extra ingredients, but the method is that bit different. And I have to say, I think better for it.
What are the origins of torrijas?
Torrijas are a little hard to pin down the exact origins, though they are certainly old. Versions that are not too different from what you find today appear in the 15th century. But as far back as the 5th century the Romans were dipping wheat crackers in milk and frying them which likely evolved into the more modern dish.
So in all likelihood, torrijas pre-dates the French pain perdu. The general aim is the same - use up leftovers - though torrijas have become more associated with Easter than every day eating in Spain.
The big difference between the two are the method, as here you soak the bread in milk before then dipping in egg and frying.
How to make torrijas
As with many traditional recipes, you will find regional variations in this dish. In fact some versions soak the bread in sweet wine, and toppings vary from honey to cinnamon sugar, as I have here.
Some serve it cold after soaking the cooked slices in syrup, others serve warm. I've adapted from a couple recipes, including this one to make one of the more common modern variations.
Torrijas are made by infusing and sweetening milk with orange (or you could use lemon) and cinnamon, classic flavors used in a few Spanish dishes like crema Catalana and arroz con leche (rice pudding).
You then pour the warm milk over the bread before dipping the slices in beaten egg. You don't mix the egg into the milk directly. Then fry the slices in olive oil until gently golden.
The result is an incredibly soft filling with a gently crisp outside. If you've ever disliked French toast for being a bit too eggy, you won't have that complaint here. Instead the middle is wonderfully soft and light, and it's all deliciously good.
What type of bread should you use?
While there is no set rule, one thing that is consistent is that you should use slightly stale bread. In fact, the recipe was developed many centuries ago as a way to use up leftovers. Even pretty hard bread works as I have tested out.
In terms of what kind, white is probably best and not too dense nor too many holes.
I have made this with both baguette and slices of sourdough (though pieces without too many holes). We all preferred the baguette, so that is what I typically use now. You could also use other relative plain breads without too many air pockets in them.
This Spanish French toast always goes down really well in our house, including leftover eaten cold in the park. While torrijas are traditionally served for Easter, I think it definitely deserves a place on the table more often. Try and you will hopefully agree!
Looking for more tasty brunch ideas? Try these:
- Swedish cardamom buns
- Eggs Florentine (a Benedict variation with spinach)
- Breakfast strata with bacon and date
- Kaiserschmarrn (Austrian torn pancakes)
- Plus get more breakfast and brunch recipes in the archives.
Torrijas - Spanish French toast
Ingredients
- 1 cup milk
- 1 cinnamon stick
- 1 strip orange zest
- 2 tablespoon sugar
- 6 slices baguette more if thin, less if using larger-sliced bread, ideally a day or two old
- 1 egg
- 1 tablespoon olive oil or more, as needed
To serve
- 1 tablespoon sugar
- ¼ teaspoon cinnamon
Instructions
- Warm the milk with the cinnamon, orange strip and sugar in a small pan over a medium-low heat. Stir now and then to dissolve the sugar and bring it to just about simmering, then turn off the heat. Let it sit a minute to infuse while you slice the bread.
- Put the slices of bread in the bottom of a dish then pour over the warm milk. Leave it to absorb the milk, turning as needed.
- Whisk the egg in a dish big enough to fit a piece of bread in.
- Warm the oil in a medium-large skillet/frying pan over a medium-high heat. Gently press any excess milk out of the bread and then dip one slice at a time in the egg to coat then put into the pan. Fry up to 3 slices at a time, as fits, until golden brown on either side. Drain on kitchen paper once cooked to remove excess oil.
- Stir together the sugar and cinnamon and sprinkle some over the cooked torrijas to serve.
Video
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Try some other French toast-like ideas:
- Berries and Cream Stuffed French Toast Croissants by Everyday Eileen
- Garlicky Chard-Stuffed French Toast by Culinary Adventures with Camilla
- Pizza Stuffed French Toast by A Kitchen Hoor's Adventures
- Rabanada (Brazilian French toast) by Palatable Pastime
- Savory French Toast Breakfast Sandwich by Amy's Cooking Adventures
- Strawberry Cream Cheese Stuffed French Toast by Cindy's Recipes and Writings
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Fbsjfb
Can I use regular bread to make this?
Caroline's Cooking
Yes, as I talk about in the post, we have tried it with some baguette and sourdough and preferred the baguette, but as long as the bread isn't too dense, it should work fine. Just let it get slightly stale before you make this, it works better that way.
Carol Harris
Wonder bread was a disaster for me, it disintegrated.
Caroline's Cooking
Yes, I'm afraid the texture of a bread like that is really not quite as robust for making this, better with something like French bread, sourdough etc.
Charlie
I love the eggy french toast! Saying that, I'm going to give this a go tomorrow morning when my Grandson is here.
I'm sure we will both love it. It looks so good!
Have a Joyful Day :~D
Caroline's Cooking
I definitely think there's a place for both - hope you and the family enjoy this version!
Cindy
I love the look of this!
Caroline's Cooking
Thanks Cindy, it's really tasty.
Camilla @ Culinary Adventures
What a great technique. I can't wait to try it.
Caroline's Cooking
Thanks Camilla, hope you enjoy as much as we did!
Amy's Cooking Adventures
YUm! This sounds so amazing!
Caroline's Cooking
Thank you!
Teri @ The Freshman Cook
I love that your recipe treats the egg different from a lot of french toast recipes, making the bread less eggy! Great idea! Beautiful french toast!
Caroline's Cooking
Thanks Teri, I can't take credit for it being a traditional way of making it, but it was a bit of a revelation for me and we've now had it a few times since we enjoy it so much.
Marlee
This is such an interesting take on the classic french toast! I'll have to try soaking the bread in sweetened milk and then beaten egg!
Caroline's Cooking
Thanks Marlee, I definitely recommend it, it gives such a wonderful texture.
Wendy Klik
I'm enjoying all the different cultures being shared in this event. Thanks for joining in the fun.
Caroline's Cooking
I agree Wendy, some delicious ideas!
Sue Lau
Love this and will be giving it a try. It looks related to the Rabanada I posted, which is Brazilian and for Christmas. I used baguette in mine. No problem with and holes in the bread- they work out. Nice seeing how recipes once similar depart from each other. It's what make creative cooking fun!
Caroline's Cooking
Thanks Sue, yes there are lots of recipes with similar ingredients, or that are carried across countries and adapted. I guess the fact some combinations are so popular shows they are good!