Torrijas are a Spanish Easter dessert with Roman origins made from stale bread. They are documented in recipe books from the 15th century as a Lenten meal. Today they are essential in candy stores in Madrid, Seville and Toledo during spring.
Mediterranean
Traditional French toast
Traditional Spanish torrijas in milk, sweet wine and cinnamon fried until golden.
- Spain
- Dessert
- Vegetarian
- Light
- easy
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 9 g
- Fiber 2 g
- Carbohydrates 48 g
- Fat 12 g
- Sodium 280 mg
Story behind the dish
Preparation
Traditional torrijas is a preparation from Spain with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of bread from the previous day in slices.
- Have ready: 500 ml of whole milk.
- Have ready: 200 ml of sweet wine or muscat.
- Have ready: 3 eggs.
- Have ready: 100 g of sugar.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Heat milk with sugar
Heat milk with sugar, cinnamon and zest; remove from heat and cool.
-
Soak slices of bread in flavored milk without breaking them apart
Soak slices of bread in flavored milk without breaking them apart.
-
Pass through sweet wine quickly to perfume
Pass through sweet wine quickly to perfume.
-
Coat in beaten egg on both sides
Coat in beaten egg on both sides.
-
Fry in hot oil over medium heat until golden; drain on paper
Fry in hot oil over medium heat until golden; drain on paper. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Sprinkle powdered sugar mixed with cinnamon and serve warm or cold.
Sprinkle icing sugar mixed with cinnamon and serve warm or cold.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Baked version with coconut milk and cinnamon.
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