Spanish-style French toast, torrijas, is traditionally served during Easter, but there's really no reason why you shouldn't enjoy this tasty treat any time of year. Soft inside, crisp outside and gently and warmly flavored, it'll be love at first bite.

slices of torrijas on plate with cinnamon sticks to side and plate with stack more behind

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French toast is one of those things that's so comforting and often a childhood favorite. However as an adult at least, I do find you can tell the difference between an OK slice and a really good one.

For something so simple, it can have quite a few variations, whether pan-fried or baked like banana baked French toast, stuffed or made with different types of bread.

This Spanish dish is another tasty dish in the same vein. It doesn't use a huge list of extra ingredients, but the method is that bit different. And I have to say, I think better for it.

What are the origins of torrijas?

Torrijas are a little hard to pin down the exact origins, though they are certainly old. Versions that are not too different from what you find today appear in the 15th century. But as far back as the 5th century the Romans were dipping wheat crackers in milk and frying them which likely evolved into the more modern dish.

So in all likelihood, torrijas pre-dates the French pain perdu. The general aim is the same - use up leftovers - though torrijas have become more associated with Easter than every day eating in Spain.

The big difference between the two are the method, as here you soak the bread in milk before then dipping in egg and frying.

soaking slices of bread in infused milk mixture

How to make torrijas

As with many traditional recipes, you will find regional variations in this dish. In fact some versions soak the bread in sweet wine, and toppings vary from honey to cinnamon sugar, as I have here.

Some serve it cold after soaking the cooked slices in syrup, others serve warm. I've adapted from a couple recipes, including this one to make one of the more common modern variations.

Torrijas are made by infusing and sweetening milk with orange (or you could use lemon) and cinnamon, classic flavors used in a few Spanish dishes like crema Catalana and arroz con leche (rice pudding).

You then pour the warm milk over the bread before dipping the slices in beaten egg. You don't mix the egg into the milk directly. Then fry the slices in olive oil until gently golden.

The result is an incredibly soft filling with a gently crisp outside. If you've ever disliked French toast for being a bit too eggy, you won't have that complaint here. Instead the middle is wonderfully soft and light, and it's all deliciously good.

What type of bread should you use?

While there is no set rule, one thing that is consistent is that you should use slightly stale bread. In fact, the recipe was developed many centuries ago as a way to use up leftovers. Even pretty hard bread works as I have tested out.

In terms of what kind, white is probably best and not too dense nor too many holes.

frying slices of egg-dipped, milk-soaked bread

I have made this with both baguette and slices of sourdough (though pieces without too many holes). We all preferred the baguette, so that is what I typically use now. You could also use other relative plain breads without too many air pockets in them.

This Spanish French toast always goes down really well in our house, including leftover eaten cold in the park. While torrijas are traditionally served for Easter, I think it definitely deserves a place on the table more often. Try and you will hopefully agree!

pieces of torrijas on plate with stack on plate behind

Looking for more tasty brunch ideas? Try these:

Swedish cardamom buns
Eggs Florentine (a Benedict variation with spinach)
Breakfast strata with bacon and date
Kaiserschmarrn (Austrian torn pancakes)
Plus get more breakfast and brunch recipes in the archives.

two pieces of torrijas on a plate topped with cinnamon sugar

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