Spanish-Style French Toast Recipe
Torrijas originated in Spain during the 15th century as a way to use up stale bread. Traditionally prepared during Lent and Holy Week, this dish was an economical yet delicious way to feed families. Over time, Torrijas became a cherished dessert, with variations popping up across Spain and beyond.
Equipment
- Medium saucepan
- Shallow dish or bowl
- Whisk
- Large frying pan
- Slotted spatula
- Paper towels for draining excess oil
- Small bowl (for topping mixture)
Ingredients
For the Torrijas:
- 1 loaf of day-old bread (preferably baguette or brioche)
- 2 cups whole milk
- 1/4 cup sugar
- 1 cinnamon stick
- Zest of 1 lemon (optional)
- 2 large eggs
- 1/2 cup vegetable oil or olive oil (for frying)
For the Topping:
- 1/4 cup honey
- 2 tablespoons water (to dilute honey)
- Ground cinnamon (optional, for garnish)
- Powdered sugar (optional, for garnish)
Instructions
- Prepare the Milk Mixture:In a medium saucepan, combine the milk, sugar, cinnamon stick, and lemon zest.Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let it cool to room temperature. Discard the cinnamon stick and lemon zest.
- Slice the Bread:Cut the day-old bread into 1-inch-thick slices. Using stale bread is key to absorbing the milk mixture without falling apart.
- Soak the Bread:Place the bread slices in a shallow dish.Pour the cooled milk mixture over the bread, ensuring each slice is well-soaked. Let them sit for 10 minutes, flipping halfway through to soak evenly.
- Prepare the Eggs:Whisk the eggs in a separate shallow bowl until smooth. This will act as the coating for the bread before frying.
- Fry the Torrijas:Heat the oil in a large frying pan over medium heat.Dip each milk-soaked bread slice into the whisked eggs, coating both sides.Fry the slices in batches, cooking 2-3 minutes per side until golden brown.Transfer the fried Torrijas to a plate lined with paper towels to drain excess oil.
- Prepare the Topping:In a small bowl, mix honey with water to create a syrup. Drizzle it over the Torrijas.Optionally, dust with powdered sugar and ground cinnamon for added sweetness and aroma.