In Spain, Semana Santa is as much about food as it is about processions. Torrijas show up in bakery windows across the country every spring, stacked high and glistening with sugar. They have been part of Holy Week for centuries, a way to use up stale bread during a period when meals followed the rhythms of the church calendar. Every family has a version. This is mine.
The bread goes into warm cinnamon milk and sits there until it is completely saturated, almost falling apart. Then egg, hot oil, and a thick coat of cinnamon sugar. They come out shatteringly crisp on the outside with a custard-soft center that barely holds together. Eat them warm.
How to Make Torrijas
Choosing and Soaking the Bread
Use a sturdy white loaf, ideally one or two days old. Fresh bread disintegrates in the milk. If your bread is too soft, cut it into 2.5cm (1 inch) slices and leave them uncovered on a rack for a few hours. 
Pour the warm cinnamon milk over the slices and let them soak for a full hour. They should be heavy with milk but still hold their shape when you lift them carefully.
Getting the Fry Right
The oil needs to be at 170C (340F) before the first slice goes in. Too cool and the torrijas absorb oil and turn greasy. Too hot and the egg coating burns before the center warms through.
Fry two or three at a time. Flip once. Drain on paper towels for just a few seconds, then roll them in the cinnamon sugar while still hot so the coating sticks.
Torrijas, Spanish (not-French) toasts
- Total Time: 30 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Crispy Spanish toast, soaked in spiced milk and fried to golden perfection. A delightful Easter treat, warm or cold.
Ingredients
- 1 loaf bread loaf
- 4 cups (1 liter) whole milk
- 3 tbsp sugar
- 1 stick cinnamon
- 3-4 eggs (3-4 eggs)
- Sunflower oil
- Sugar and cinnamon
Instructions
- Cut the bread into 1 inch (2.5cm) slightly diagonal slices and arrange them on a shallow dish.
- In a saucepan, combine milk, sugar, and a cinnamon stick. Bring to a boil, then remove from heat and let infuse for 5 minutes.
- Discard the cinnamon stick and pour the milk over the bread; let soak for one hour.
- Beat the eggs in a large plate.
- Heat oil to medium heat in a large frying pan.
- Using a large spatula, carefully transfer the soaked bread slices, one by one, into the beaten egg, turning to coat both sides. Then, dip the slices into the hot oil.
- Fry for 3-4 minutes per side, until golden brown.
- Remove the torrijas and place them on a paper towel-lined dish. Sprinkle thoroughly with sugar and cinnamon. Serve warm or cold.
Notes
- Stale bread works best for torrijas; it absorbs the milk mixture more effectively.
- For a richer flavor, use a combination of whole milk and heavy cream in the milk mixture.
- To prevent the torrijas from becoming soggy, ensure the oil is hot enough before frying and don’t overcrowd the pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 2 slices
- Calories: 250
- Sugar: 15
- Sodium: 100
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
Can I use brioche or challah instead of a plain white loaf?
You can, but the result will be richer and softer since both already contain egg and butter. A plain white bread or a baguette gives you the traditional contrast between the crisp fried exterior and the milk-soaked center. Enriched breads work, they just taste different.
How far ahead can I make torrijas?
They are best within a few hours of frying. If you need to make them ahead, fry and drain them, then reheat in an oven at 180C (350F) for about 5 minutes. Skip the cinnamon sugar coating until after reheating so it stays dry and gritty rather than dissolving.
Can I bake torrijas instead of frying them?
You can bake them at 200C (400F) on an oiled sheet pan for about 12 minutes per side. They will not get the same shattery crust that frying gives, but they will still be good. Brush the egg-dipped slices with a little oil before baking to help them brown.
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pretty lit
Que buena receta. Claro que las que hacía mi madreo abuela son las que me gustan. Que nostalgia!!! Gracias Miriam. Este fin de semana las hago. Saludos desde Florida!!! Viví en Villaviciosa por 10 años!!!
Está muy bien
Beautiful recipe! And one of the only ones for torrijas I have seen on the internet. My mother is from Sevilla and her recipe does not include milk, but rather the bread is soaked in sweet wine, then fried, then totally doused in honey. Oh my God delicious!
Happy Easter to you~
These sound very different from the “French toast” that I grew up with. We in The south have trouble with our breads being very soft from the soft glutens in our flours. To achieve the texture you describe, should we use European style breads instead of our soft breads? These sound yummy!!! Thanks!
These look delicious! I have been invited for Easter by Greeks and she asked me to bring a Spanish dish favored for Easter… These are perfect and I am quite anxious to try them. Thank you~
Sorry for any typos…I’m using my phone! I meant Alcobendas :)
Thank you so much for sharing! I have been looking for a recipe for torrijas for a while and am so glad to have found this! I lived in several cities in Spain (Alconendas, Madrid, Toledo…) and have such fond memories from my time there. I am going to make torrijas for my family for Easter! They love all of the food I make them that I learned to make while in Spain and I know they will love these! Thanks again!
I lived in Spain for 18 months in my early 20’s and I remember these yummy treats for Easter. I am going to make them this year for my family. Thank you for sharing.
Serena, I really loved this piece of your life you just shared. I’m sure your mom will love your torrijas, the secret is in soaking them perfectly in the milk till they’re almost falling apart ;)
My Mom is from Spain and she used to make this for us for Easter, along with chocolate.
For years I just thought that she made them the same way one would prepare french toast (I never watched her prepare torrijas) but recently I started doing the cooking and my mother informed me how I was doing it wrong when I mixed the egg and milk together. I’m so happy to have found this recipe because she always says the torrijas don’t taste right and now I can just make them following this detailed recipe, and surprise her. Hopefully they’ll finally taste as good as she used to make them.
When I lived and worked in Salamanca I stopped in a local bar every morning for my cafe con leche. I ordered this almost every morning to accompany my cafe con leche. Yum!
Torrijas may be a traditional Easter dish but I could eat these any time of the year. I love learning about dishes and their history.
This would be a wonderful way to start the day Miriam.
I love reading about other countries traditions, lovely post