10-Minute Torrijas Recipe: Spanish-Style French Toast For Dessert or Breakfast by Ann Marie Patitucci
My sons love French toast. They were thrilled when I learned about Spanish torrijas, which are a cross between French toast and bread pudding. While torrijas have a long and interesting history in Spain, today torrijas are ordered by locals looking for a sweet treat.
In Europe, countries can influence each other’s recipes, which may lead you to wonder what the difference is between French toast and torrijas. The main difference between Spanish torrijas and French toast may be that torrijas are fried in olive oil (Spain is the leading producer of olive oil) rather than butter. Also, unlike French toast, torrijas are served as dessert, not breakfast, and they are sweet indeed. There are many different ways to make torrijas, depending on the part of Spain and the baker.
This easy torrijas recipe is not only delicious but also quick and easy to make. This delicious sweet bread recipe only takes 10 minutes to make! The sprinkle of cinnamon and sugar is the perfect topping. Other recipes include more options, such as honey or syrup, so feel free to substitute the cinnamon sugar with whatever you prefer.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- 1 loaf stale French bread (or baguette or brioche bread), sliced into 1 1/2-inch thick slices (about 12 to 15 slices)
- 1 teaspoon vanilla extract
- 1 1/2 cups milk, warm
- 3 large eggs
- olive oil
- 2 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- Make sure the bread is dry.
- Be sure to cut the bread in thick slices, like french toast bread.
- While it’s more traditional to serve torrijas cold, feel free to have them warm if you prefer.
Here’s how to make it:
- Pour the vanilla and warm milk into a shallow bowl. In a separate shallow bowl, crack the eggs and beat them until they’re smooth. In a small bowl, combine the granulated sugar and cinnamon. Set aside.
- Pour enough oil into a deep skillet to cover the bottom of the pan. Turn heat to medium. Once oil is hot, begin preparing the torrijas.
- Dip slices of bread in the milk, on both sides, soaking them well. Let slices absorb as much milk as possible but be careful not to soak them so much that they break apart. (Some liquid may be lost, but this is OK.)
- Dip the slices in the beaten eggs on both sides. Place them in the skillet and then fry for a few minutes, flipping them halfway so that both sides get crisp. Transfer to a plate lined with paper towels to absorb extra oil.
- Sprinkle bread slices with cinnamon and sugar mixture. Refrigerate torrijas for at least four hours, but preferably overnight.
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