Torrijas

Ingredients

• 500 mlmilk
• to tastelemon zest
• 1 tspGourmet vanilla essence
• 1Gourmet whole cinnamon stick
• to tastebrioche or stale bread
• 2 tbspgranulated sugar
• 3 tspGourmet ground cinnamon
• 2eggs
• for fryingvegetable oil
• optional, to tasteGourmet syrup, to serve

Instructions

1. 1

   Infuse the milk

   Heat the milk in a saucepan with the lemon zest, vanilla essence and cinnamon stick. As soon as it begins to boil, turn off the heat and leave it to infuse for 10 minutes.

2. 2

   Soak the bread

   Cut the bread into thick slices. Once the milk is lukewarm, soak the slices one at a time until saturated but still firm, taking care not to let them fall apart. Refrigerate them for a few minutes to make frying easier.

3. 3

   Mix cinnamon sugar

   While the slices cool, combine the granulated sugar and ground cinnamon on a wide plate and set aside.

4. 4

   Dip in egg

   Beat the eggs in a bowl. Carefully coat each bread slice in the egg without breaking it.

5. 5

   Fry until golden

   Heat a little vegetable oil in a frying pan. Fry the slices on both sides until golden and crisp on the outside.

6. 6

   Coat in sugar

   As soon as you remove the slices from the pan, coat them in the cinnamon-sugar mixture.

7. 7

   Serve warm

   Serve the torrijas warm, with syrup or another accompaniment of your choice.

What are torrijas?

Torrijas are a traditional Spanish sweet made by soaking bread in milk, coating it in egg and frying it. They are often associated with Semana Santa, though they make a welcome treat at any time of year.

This version infuses the milk with lemon, vanilla and cinnamon, then adds a crisp cinnamon-sugar coating. Brioche gives a soft, rich centre, while stale bread is a practical alternative that soaks up the milk well.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 13g protein, 49g carbs, 20g fat.

Most of the carbohydrates come from the bread and sugar, while the eggs contribute protein and the frying oil, brioche and eggs contribute fat. Serve a torrija with fruit or plain yoghurt for a more balanced plate; the nutrition estimate is approximate because the bread quantity and oil absorbed are not specified.

Choose the right bread

Brioche: its tender, rich crumb makes especially soft torrijas, so handle the slices gently once soaked.

Stale bread: firmer, slightly dried-out slices tend to hold their shape and absorb the milk without turning as quickly to mush. Cut either type thickly, as the recipe directs.

Infuse without scorching

Milk: heat it with the lemon zest, vanilla and cinnamon stick only until it begins to boil, then take it off the heat. The 10-minute rest lets the flavours mingle before the bread is soaked.

Temperature: let the milk become lukewarm before dipping the slices. Hot milk can make delicate bread harder to handle.

Get the soak right

The slices should be thoroughly saturated but still firm enough to lift. Soak them one at a time and keep an eye on them, since the recipe does not specify a fixed soaking time and different breads absorb liquid at different speeds.

A few minutes in the fridge after soaking helps the slices firm up before they go into the egg and pan.

Fry for a crisp coating

Egg: beat it well and turn each slice carefully so the coating covers it without breaking the softened bread.

Pan: use a little oil and fry both sides until golden and crisp on the outside. Coat each slice in cinnamon sugar as soon as it leaves the pan so the mixture sticks.

Serve them warm

Torrijas are best served warm, when the outside is crisp and the centre remains soft. A drizzle of syrup is optional; the cinnamon sugar already provides a sweet finish.

They pair well with fresh fruit or a spoonful of plain yoghurt if you want something to balance the sweetness.

Recipe notes & tips

• Use thick slices so the bread can absorb the infused milk while keeping its shape.
• Let the milk cool to lukewarm before soaking the bread.
• Work one slice at a time and lift it gently after soaking.
• Chill the soaked slices for a few minutes before dipping them in egg.
• Coat the torrijas in cinnamon sugar while they are still hot from the pan.

Variations

• Use brioche: choose it for a richer, softer centre.
• Use stale bread: opt for it when you want slices that are easier to handle after soaking.
• Add citrus: use orange zest in place of, or alongside, the lemon zest.
• Skip the syrup: serve the torrijas with just the cinnamon-sugar coating.
• Serve with fruit: add fresh fruit alongside for a bright contrast to the sweet bread.

Common mistakes to avoid

• Soaking for too long: the bread can fall apart; dip each slice only until saturated but still firm.
• Using hot milk: it can make the bread difficult to handle; wait until the milk is lukewarm.
• Cutting thin slices: they may not hold up through soaking and frying; cut the bread thickly.
• Handling roughly: soaked slices are delicate; turn and lift them carefully.
• Coating too late: the sugar mixture may not cling as well; coat the slices straight from the pan.

How to store

Refrigerate leftover torrijas in an airtight container and eat within 2 days. Reheat gently in a frying pan or in the oven until warmed through; the coating may be less crisp after storage.

Frequently asked questions