Torrijas: Spanish Sweet Toast

Nov 18, 2015

In Spain, bread dipped in egg and fried until golden is called torrijas and it’s a favorite springtime dessert. In America it’s are known as “French” toast and it’s breakfast. In France it’s pain perdu, or “lost bread.” Once you try this recipe Spanish toast will be your new favorite dessert.

The basic torrijas preparation: dip or soak thick slices of stale bread in sweetened milk, wine syrup or sweet wine, then into beaten egg. No, don’t mix the milk and egg together. Fry them in olive oil until golden. Sprinkle with sugar or drizzle with honey boiled with a little water. Sprinkle with lots of cinnamon. Serve your delicious torrijas at room temperature.

Preparation time: 10 min
Cook time: 10 min
Total time: 20
Servings: 6


  • 12 
    ¾-inch thick slices stale bread
  • Cups + 2 Tbsp. milk
  • 1/2 
    Cup sugar
  • strip lemon peel
  • stick cinnamon
  • large eggs
  • olive oil for frying
  • Tsp. cinnamon
  • Tbsp. sugar or 2 TBSP honey boiled with 1 TBSP water


  1. Arrange bread in one layer in pan. In saucepan heat 2 cups milk with ½ cup sugar, lemon peel and cinnamon stick until sugar is dissolved.

  2. Remove from heat and allow to cool.

  3. Strain milk. Pour milk over bread and allow to set until liquid is absorbed, about 5 minutes.

  4. Beat eggs with the remaining 2 tablespoons milk. Place eggs in shallow bowl.

  5. Heat enough oil in large, heavy skillet to completely cover bottom. Dip slices of bread into egg on both sides. Fry until browned on both sides. Remove to platter.

  6. Add additional oil to skillet as needed and continue frying remaining slices of bread.

  7. When all bread slices are fried, sprinkle with cinnamon and sugar or drizzle with boiled honey.

  8. Serve torrijas at room temperature.

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