Torrijas, spanish french toast is a recipe really similar to french toast. They are a really traditional spanish recipe. Torrijas are made using a baguette or any type of bread similar to that. It is ideal to use day-old bread, because it absorbs more liquid.
This is because originally, torrijas were invented to use up old bread that was left from previous meals. To not waste any food.
As most of the traditional recipes all around the world, torrijas were born to make food last, and to use whatever people had to feed themselves, using little money and ingredients.
Plus, the ingredients to make torrijas, or spanish style french toast, are really simple and most of us have them at home at any given time. You only need some bread, milk, cinnamon, lemon or orange zest, eggs and sugar.
It is a simple recipe that works every single time. Now, we have used two types of breads to to torrijas before. The traditional thing to use is a baguette or some bread similar, and the other option is to use a brioche loaf. In both cases you cut the bread in slices. The good thing about the baguette is that it holds its shape better, while the good thing about the brioche bread is that it ends up softer.
As for the final touch, the tradition is to roll them over a mixture of some granulated white sugar and ground cinnamon after you fry them, but also some people add some homemade syrup instead. Both ways are great, but it is the most usual to use sugar and cinnamon, as far as I know.
If you like this recipe, you have to go see our french toast recipe.
- 10 thick slices of a baguette or brioche bread , day old
- 33.80 oz (1 lt) whole milk
- 1/2 C (3.52 oz) (100 gr) granulated white sugar
- 1 stick cinnamon
- 1 big piece of orange peel (only the orange part, never the white)
- 1 big piece of lemon peel (only the orange part, never the white)
- 3 eggs, big
- Vegetable oil (not olive oil), needed amount
- Granulated white sugar and ground cinnamon, to finish
Place a big pot on the stove over medium low heat with the milk, sugar, cinnamon stick, orange and lemon peel. Plus, place the bread slices on a big container with high walls.
Cook the milk for 15 minutes, stiring once in a while, for the milk to infuse with all the flavors.
Once this time has passed, carefully pour the milk over the breads, It is important to do it in batches to the breads hold up and absorb the most milk they can.
Let the breads rest for 10 minutes. Crack open the eggs in a medium bowl and beat using a fork. Place a medium pot on the stove over medium heat and add in some oil for frying.
Once the oil is hot, cover each piece of bread with the beaten eggs and fry them in the oil, two or three at a time. Cook for about 2-3 minutes each side until they turn golden brown.
Remove the torrijas from the oil and put them on a plate with kitchen paper towels to remove the excess oil, then quickly roll them over the sugar and cinnamon to completely coat them.
Let the torrijas rest for 10 minutes before eating. Store in a container with a lid for up to 5 days. You can also eat them cold.