Torrijas
Thick slices of stale bread soaked through in cinnamon-and-lemon-infused milk, egg-dipped, and fried in olive oil until golden, then dredged in cinnamon sugar. Documented in Spanish verse since the late 15th century, genuinely predating French toast, torrijas were originally recommended as a fortifying food for new mothers and convalescents before becoming fixed as Spain's signature Holy Week treat.
DessertVegetarian
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 day-old baguette or rustic loaf (about 500g), cut into 12 slices about 2cm thick
- 1 liter whole milk
- 1 cinnamon stick
- Peel of 1 lemon
- 150g sugar, divided
- 3 large eggs, beaten
- Olive oil, for frying
- 1 tbsp ground cinnamon, for coating
- Honey, for drizzling, optional
Steps
- Heat the milk with the cinnamon stick, lemon peel, and 50g sugar until just simmering, then remove from heat and let infuse 15 minutes.
- Arrange the bread slices in a wide dish, pour the warm milk over them, and let soak 5-10 minutes per side until saturated but still holding shape.
- Carefully lift each slice, draining excess milk, and dip in the beaten egg, coating both sides.
- Fry in hot olive oil, about 170-180C, 2-3 minutes per side until golden brown.
- Drain on paper towels, and while still warm, dredge in a mix of the remaining sugar and ground cinnamon.
- Serve at room temperature, optionally drizzled with honey.