Torrijas Al Horno Recipe

This baked torrijas offers a lighter twist on a classic comfort dish. Infused with cinnamon and lemon, the custardy bread transforms into an elegant dessert reminiscent of bakery desserts. Silky and perfectly spiced, every bite bursts with warm, nostalgic flavors, inviting one to indulge in a refined, comforting culinary treasure.

I’m excited to share my recipe for Torrijas Al Horno. This version is a lighter and healthier twist on the traditional torrijas.

I start with a loaf of day-old bread, preferably a soft baguette, sliced thickly. Its texture is perfect for soaking in the warm milk that I prepare by infusing 750 ml whole milk with a cinnamon stick and the zest of a lemon.

I mix in 3 tablespoons sugar in the milk to give it a subtle sweetness. Next, I dip each bread slice into the milk and then coat them with 3 beaten large eggs.

I will then place the soaked bread in a greased baking dish using a drizzle of extra virgin olive oil. Before baking, I sprinkle extra sugar and a pinch of cinnamon powder on top.

This delicious treat brings together ideas from bakery desserts and even hints of pan dulce. It provides not only a tasty dessert but also a satisfying snack with balanced nutritional value.

Enjoy my recipe!

Why I Like this Recipe

I like this recipe because it takes simple ingredients like day-old bread and transforms them into something really special that reminds me of my childhood. I also enjoy how the milk infused with cinnamon and lemon zest adds such a warm and comforting flavor to every bite, making me feel cozy every time I eat it. Another thing i appreciate is how easy it is to make; even if im not the best in the kitchen, following the steps and just letting the bread soak in that yummy milk really builds up my confidence. Finally, baking the dish in the oven instead of frying it makes it a lighter option that i can enjoy more often without feeling guilty.

Ingredients

• The day-old bread gives carbohydrates and fiber while soaking up the rich flavors.
• Warmed milk with cinnamon stick and lemon zest makes the dish creamy with a subtle tang.
• Eggs add protein, helping bind the torrijas together and enriching the overall taste.
• Sugar brings a delicate sweetness that nicely balances the spice and citrus elements.
• A drizzle of olive oil lightly coats the dish and introduces a dose of healthy fats.

Ingredient Quantities

• 1 loaf of day-old bread (preferably a traditional torrija loaf or soft baguette) sliced thickly
• 750 ml whole milk warmed with 1 cinnamon stick and the zest of 1 lemon
• 1 cinnamon stick (for the milk infusion)
• Zest of 1 lemon
• 3 tablespoons sugar (plus extra for dusting later)
• 3 large eggs, beaten well
• A drizzle of extra virgin olive oil just to grease the baking dish
• Cinnamon powder (optional, to sprinkle on top once baked)

How to Make this

1. Preheat the oven to 375°F and lightly grease a baking dish with a drizzle of extra virgin olive oil

2. In a saucepan, warm 750 ml of whole milk with 1 cinnamon stick and the zest of 1 lemon until it’s just about to simmer then remove from heat

3. Place the thick slices of day-old bread in a large shallow dish and pour the warm milk mixture over them ensuring all pieces are well soaked

4. Let the bread sit in the milk for about 5 minutes so it absorbs all the flavor

5. In a separate bowl, beat 3 large eggs with 3 tablespoons of sugar until they are well combined

6. Gently stir the egg mixture into the soaked bread making sure each slice gets plenty of the custard like mixture

7. Arrange the bread slices in the greased baking dish and sprinkle a little extra sugar over the top

8. If you like, sprinkle some cinnamon powder on top for that extra touch of flavor

9. Bake in the preheated oven for 20-25 minutes until the edges start to turn golden and the custard is set Enjoy your deliciously light Torrijas Al Horno!

Equipment Needed

1. Preheated oven set to 375°F
2. Baking dish for the torrijas, lightly greased with extra virgin olive oil
3. Saucepan to warm the whole milk with the cinnamon stick and lemon zest
4. Large shallow dish to lay out the thick slices of day-old bread
5. Mixing bowl to beat the eggs with the sugar
6. Whisk or fork for mixing up the egg and sugar until combined
7. Measuring spoons for the sugar and any extra sugar for dusting later
8. A spatula to gently stir the custard and bread together
9. A tool like a zester or grater to help get the lemon zest if needed

FAQ

Torrijas Al Horno Recipe Substitutions and Variations

• Instead of day-old bread, you can use brioche or challah if you let it dry out a bit first.
• If whole milk isn’t available, try almond or soy milk, but be aware that the flavor may change a little.
• Not got a cinnamon stick? Use about half a teaspoon of ground cinnamon in the milk instead.
• If you dont have lemon zest, a small sprinkle of orange zest can give a similar fruity kick.
• For those who cant use eggs, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to make a flax egg.

Pro Tips

1. Make sure your milk is only warmed up just to a simmer and not boiling, cause if it gets too hot the egg mix can start cookin and scramble a bit
2. Don’t let the bread soak for way too long – if it sits too much, it can turn into mush instead of stayin firm enough to hold up when you bite into it
3. Beat the eggs and sugar really well, coz that step is key to gettin a smooth custard that nicely soaks the bread
4. Try sprinkling your extra sugar and cinnamon while the torrijas are still hot; that extra step brings out a little sweet crust that makes the dish even more awesome