Torrijas (Spanish Easter Fried Milk Toast)
In short: Thick slices of bread soaked in cinnamon and lemon milk, dipped in egg and fried until golden, then rolled in cinnamon sugar, a Spanish Easter classic. It takes about 50 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 25 min
- Resting
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 415 kcal
Torrijas are the taste of Lent and Easter in Spain: thick slices of day-old bread soaked in sweetened milk, coated in egg, fried in olive oil and rolled in cinnamon sugar. Every family has a view on the best bread and whether to use milk or wine, and bakeries sell them in the weeks before Easter. They are soft and custardy inside, crisp and sugary outside, and best eaten the same day.
Instructions
- Heat the milk with the cinnamon stick, lemon peel and 60 g sugar until steaming, stirring to dissolve the sugar. Remove from the heat and let it infuse for 20 minutes, then cool until just warm.
- Lay the bread slices in a shallow dish in one layer. Pour over the warm milk in two batches and soak each slice for 1 to 2 minutes per side, until soaked through but still holding together.
- Lift the slices onto a rack with a spatula and let them drain for 5 minutes.
- Heat 1 cm (1/2 in) of oil in a wide skillet over medium heat to about 170°C (340°F). Dip each slice in the beaten egg and let the excess drip off.
- Fry 3 or 4 slices at a time for about 2 minutes per side, until deep golden. Drain on paper towels for 30 seconds.
- Roll the warm torrijas in the cinnamon sugar. Serve warm or at room temperature.
Tips
- Dense, day-old bread soaks without falling apart. Fresh sandwich bread turns to mush, so dry thin-sliced bread in a low oven first.
- For torrijas de vino, soak the slices in sweet red wine with sugar and cinnamon instead of milk, then fry as usual and finish with honey.
Questions and answers
Can I bake torrijas instead of frying them?
Yes. Dip the soaked slices in egg, place them on an oiled tray and bake at 200°C (400°F) for 10 minutes per side. They are less crisp and golden than fried ones.
How long do torrijas keep?
They taste best the day they are made. Cover and refrigerate for up to 2 days, then reheat in a 180°C (350°F) oven for 5 minutes to crisp the outside.
What bread is best for torrijas?
A dense, day-old loaf such as a baguette, brioche-style bread or the special torrija loaf sold in Spanish bakeries. Avoid soft, thin sliced sandwich bread.
How long does it take to make Torrijas (Spanish Easter Fried Milk Toast)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Torrijas (Spanish Easter Fried Milk Toast)?
About 415 kcal per serving, with 13 g of protein, 61 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 415 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 61 g |
| Fat | 13 g |
| Fiber | 3 g |
| Sugar | 28 g |
| Sodium | 380 mg |
Estimated values, calculated from the ingredients.
