Torrijas Recipe

Nothing levels up a lazy weekend morning quite like diving into a plate of warm, cinnamon-sugar-dusted torrijas, a delightful Spanish twist on French toast that turns stale bread into a dreamy treat.

Creating comforting, sweet dishes that impart a sense of tradition is something I love to do. My recipe for torrijas features stale bread, soaked in whole milk and infused with vanilla and lemon peel, that is then lightly sweetened with a dash of cinnamon before frying the slices to golden perfection.

They offer a delightful drizzled-with-honey-or-syrup texture.

Torrijas Recipe Ingredients

• Whole Milk: Adds creaminess and richness; source of calcium and protein.
• Cinnamon Stick: Offers warmth and spice; has antioxidant properties.
• Lemon/Orange Peel: Provides citrusy aroma; contains essential oils and vitamin C.
• Stale Bread: Absorbs flavors easily; provides carbohydrates.
• Eggs: Bind ingredients; excellent source of protein and vitamins.
• Olive Oil: For frying; rich in healthy monounsaturated fats.

Torrijas Recipe Ingredient Quantities

• 4 slices of stale bread (1-inch thick)
• 2 cups of whole milk
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• Peel of 1 lemon or orange
• 2 tablespoons sugar
• 2 large eggs
• 1 cup of olive oil (for frying)
• Additional sugar and ground cinnamon (for garnish)
• Honey or syrup (optional, for drizzling)

How to Make this Torrijas Recipe

1. In a medium saucepan, combine the milk, the cinnamon stick, the lemon or orange peel, the vanilla extract, and the sugar. Heat over medium heat, stirring occasionally until the sugar dissolves. Be careful not to let it boil. Remove from heat and let it infuse for 10 minutes.

2. Remove the cinnamon stick and lemon or orange peel by straining the milk mixture.

3. In a wide, shallow dish, arrange the stale bread slices. Carefully pour the infused milk over the bread. Give it a moment to soak and absorb the milk.

4. In another shallow dish, beat the eggs.

5. In a large frying pan, heat medium-high olive oil.

6. Carefully raise each slice of bread that has been soaked in the liquid and immerse it into the egg that has been beaten, guaranteeing it is enrobed on every side.

7. With care, put each slice of bread in the hot oil. Fry. Result: Each slice should be golden brown on both sides, which should take about 2-3 minutes per side.

8. Take the fried bread out of the pan and put it on a plate with a paper towel to soak up the greasy excess.

9. In a small bowl, combine extra sugar and ground cinnamon. Generously sprinkle each fried bread slice with the mixture of sugar and cinnamon.

10. Torrijas can be served warm from the oven and, if one so desires, they can be drizzled with honey or syrup. The dish is equally suitable for presentation as a delightful dessert or as a special breakfast treat.

Torrijas Recipe Equipment Needed

1. Medium saucepan
2. Stirring spoon
3. Strainer
4. Wide, shallow dish (for soaking bread)
5. Another shallow dish (for beating eggs)
6. Fork or whisk (for beating eggs)
7. Large frying pan
8. Tongs or spatula (for handling bread slices)
9. Plate lined with paper towels
10. Small bowl (for sugar and cinnamon garnish)

FAQ

• Q: What type of bread is best for making Torrijas?Stale or day-old bread is best because it soaks up the milk mix well and gives Torrijas their signature texture.
• Q: Can I use a different type of milk for this recipe?A: Yes, you can use substitutes like almond milk or oat milk in place of whole milk, but they might change the flavor a bit.
• Q: Is it necessary to use olive oil for frying?Olive oil is what most people use, but you can use any oil that’s neutral and has a high smoke point, like sunflower or canola oil.
• Q: Can I prepare the soaking mixture in advance?A: Yes, the mixture of milk can be made several hours in advance and can be stored in the refrigerator until it is needed.
• Q: How can I ensure the Torrijas are not greasy after frying?A: After frying, allow excess oil to drain on paper towels so that the item will not be greasy.
• Q: Is there a substitute for the lemon or orange peel?A: If citrus peel cannot be had, one may use a small amount of lemon or orange zest as an alternative.
• Q: Can I make Torrijas in advance?A: The optimal way to relish torrijas is straight from the kitchen, but they can be kept, tightly sealed, for a day and best not reheated to the point of sizzling.

Torrijas Recipe Substitutions and Variations

Whole Milk: Substitute with almond milk or oat milk for a dairy-free option.
Ground Cinnamon: If a recipe calls for cinnamon sticks, you can use ground cinnamon instead. Just be sure to use the same amount. If the recipe calls for a whole cinnamon stick, you should use about 1 teaspoon of ground cinnamon.
Almond Extract: Substitute this for vanilla extract in your favorite recipes to create a whole new flavor experience.
Bread that is not fresh: For a richer texture, use brioche or challah bread.
Olive Oil: Substitute with vegetable oil or canola oil for frying.

Pro Tips

1. To maximize the flavor infusion, prepare the milk mixture the night before and let it cool in the refrigerator with the cinnamon stick and citrus peel for a more intense aroma and taste.

2. For an extra crispy exterior, lightly coat the soaked bread slices with breadcrumbs before dipping them in the beaten egg.

3. To prevent the olive oil from becoming too hot and burning the bread, maintain a consistent medium-high heat, adjusting as needed once you start frying.

4. Use a thermometer to monitor the oil temperature, aiming for around 350°F (175°C), which ensures the torrijas crisp up nicely without absorbing too much oil.

5. After frying, immediately sprinkle the sugar and cinnamon mixture on the hot slices so it adheres well, creating a sweet crust as the torrijas cool.