Spanish
Torrijas
Classic Spanish torrijas made with day-old bread soaked in cinnamon- and lemon-infused milk, dipped in egg, fried, and finished with cinnamon sugar. They should be custardy inside, lightly crisp at the edges, and served warm or at room temperature.
Watch it madeLas Recetas de MJ · 2:42
Ingredients
- Day-old barra de pan or torrijas bread, cut into thick slices4 slices
- Whole milk1 1/2 cups
- Granulated sugar3 tbsp, divided
- Cinnamon stick1
- Lemon peel2 strips
- Large eggs2
- Mild olive oil1/2 cup, for frying
- Ground cinnamon1 tsp
- Honey2 tbsp
- Water1 tbsp
Method
- Place the milk, 1 tablespoon of sugar, the cinnamon stick, and lemon peel in a small saucepan and warm gently until steaming, without letting it boil.
- Remove the milk from the heat, cover, and let it infuse for 10 minutes, then discard the cinnamon stick and lemon peel.
- Arrange the bread slices in a shallow dish and pour the warm infused milk over them, turning once so they soak evenly without falling apart.
- Let the bread rest for 5 minutes, then carefully lift each slice and allow excess milk to drip off.
- Beat the eggs in a shallow bowl until smooth.
- Heat the olive oil in a frying pan over medium heat until shimmering but not smoking.
- Dip each soaked bread slice in the beaten egg, coating both sides, then fry in the hot oil for 2 to 3 minutes per side until deep golden.
- Transfer the torrijas to a plate lined with paper towels to drain briefly.
- Mix the remaining 2 tablespoons of sugar with the ground cinnamon and coat the warm torrijas on both sides.
- Warm the honey with 1 tablespoon of water until loose, then spoon lightly over the torrijas before serving.
Common questions
Can I substitute the milk or make torrijas without dairy?
Yes. Use unsweetened oat milk or almond milk for a lighter version, though they’ll taste less rich. If using plant milk, warm it gently with the cinnamon and lemon peel as directed, and soak the bread just until softened.
How long should I soak the bread so it stays together?
For thick day-old slices, about 5 minutes is usually enough after pouring over the warm milk. You want the bread evenly moistened but still firm enough to lift intact. Very soft bread will collapse and fry poorly.
What are the most common mistakes when frying torrijas?
The biggest mistakes are frying in oil that’s too cool or too hot, and handling the soaked bread too roughly. Cool oil makes them greasy; hot oil burns the outside before the inside sets. Medium heat is best.
How should I store leftover torrijas, and can I reheat them?
Store cooled torrijas in an airtight container in the fridge for up to 2 days. Reheat in a low oven or air fryer until warmed through and slightly crisp again. Avoid microwaving if you want to preserve the texture.
What is the best way to serve torrijas?
Serve them warm with the cinnamon-sugar coating and a drizzle of honey or the honey-water syrup. They’re also good with a little extra ground cinnamon on top. For a classic touch, serve soon after frying while still tender.