Torrijas

by Sophie McComas

Invented by nuns (as is the case with a lot of Spain’s sweets) as a way to use up stale bread during Lent, torrijas are a kind of Spanish French toast, spiced with cinnamon and drizzled with honey. Using leftover baguette soaked in milk and eggs or sometimes red wine and fried in oil, traditionally they were eaten in place of meat, though to be honest I’d rather eat them for breakfast, hot from the pan.




You'll need

  • One day-old white baguette, sliced into 2cm-thick diagonal slices (make sure the bread is stale and not fresh, or it will turn to mush. You can slightly toast the bread if you only have fresh at hand.)
  • 1 egg
  • ½ cup milk
  • ½ tsp vanilla paste
  • zest of one orange
  • canola or grape seed oil, for frying
  • ¼ cup caster sugar
  • ½ tsp ground cinnamon
  • honey (optional)

Here's how

  1. Whisk the egg, milk, vanilla and orange zest together in a shallow bowl.
  2. Heat 1cm of oil over medium heat in a large frying pan.
  3. While the oil is heating up, dip each slice of bread in the egg mixture, letting each side soak for about a minute or so.
  4. When the oil is hot, lower each slice of bread into the oil to fry. After a minute or so, the bottom of the bread should be golden. When it is, carefully turn it onto the other side to fry. When that side is golden, remove from the oil and place on a plate with some paper towel to mop up the excess oil.
  5. Mix the sugar and cinnamon together on a separate plate. Dip each hot torrija into the sugar mix, turning to coat each side evenly. Place on a clean plate, drizzle with honey (if it’s not sweet enough) and squeeze a little fresh orange juice over the top. Serve immediately.

About the Author

Sophie McComas

Sophie is a Sydney-based editor and writer with a career that spans food, travel and culture publishing. Previously of Gourmet Traveller WINE magazine and a contributor to ELLE Australia, the Australian Gourmet Traveller Australian Restaurant Guide and Alphabet Journal, Sophie currently the... Read Full Bio

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