Torrijas (Spanish French Toast)
Nov 03, 2025
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Growing up in a Spanish family, Torrijas (Spanish french toast) was such a treat for us to eat! Thick slices of stale bread are soaked in orange-infused milk, dipped into eggs, and fried in olive oil until golden and crispy before being dusted in cinnamon sugar. The result is a tender, custardy centre with a caramelised crust.
Looking for some more sweet treats? You will love my classic French Toast and lemon olive oil cake.
Why you’ll love my families Torrijas (Spanish French Toast)!
Whenever we would hear my great Abuelo yell “Torrijas” from the kitchen, we would get so excited! We knew a delicious meal was waiting for us. With a custard-like centre and golden and crispy exterior, Torrijas is such a delicious sweet treat!
They take the simplest ingredients (day-old bread, milk, eggs and olive oil) and turn them into something so comforting and nostalgic. The orange-infused milk gives each slice the most beautiful taste, the cinnamon sugar adds a little sweetness and spice, and frying them in olive oil gives you that golden Spanish crust. While traditionally enjoyed during Easter, my family enjoys Torrijas all year round!
Ingredients Needed for Torrijas
You only need a handful of simple ingredients to make Torrijas but the key ingredient is day-old bread!
- Day-old bread — thick, slightly stale slices hold their shape and soak up all that beautiful custard without falling apart. I like to use sourdough or ciabatta.
- Milk — gently warmed and infused with orange peel and sometimes spices to soften the bread and create that tender, custardy centre.
- Orange peel (or lemon) — adds the most delicate citrus perfume, just like the traditional Spanish version. Some people like to add spices to the milk such as star anise and cinnamon stick.
- Eggs — help bind everything and give you that golden, fluffy finish.
- Extra virgin olive oil — the Spanish way to fry Torrijas and what makes it uniquely Spanish.
A full list of ingredients can be found in the recipe card below.
How To Make Torrijas
This Spanish dessert could not be easier to make! Warm the milk with citrus and cinnamon (if using), soak your bread until it’s soft and custardy, dip it in egg, and fry in olive oil until golden and crisp. A final toss in cinnamon sugar brings everything together!
Step 1: In a small pot, combine the milk and orange peel. On a low heat, bring the milk to a slow simmer or until warm and then remove from the heat.
Step 2: Place the thick slices of bread into a large baking dish or baking sheet with a lip and pour the warm milk all over. Soak them in the milk until they are fully saturated but not soggy. Remove the bread from the pan and leave them to rest on a plate or cooling rack. Dip them into the eggs.
Step 3: On a medium heat in a large fry pan, bring 1 – 2 tablespoons of olive oil to heat. Add two slices of bread to the pan at a time and fry for 2 – 3 minutes on each side or until golden and crispy. Remove from the pan and continue with the remaining bread.
Step 4: In a shallow bowl, combine the sugar and cinnamon. Mix well until combined. Dip the warm bread into the cinnamon sugar, ensuring you coat both sides.
FAQ’S
Torrijas are typically soaked in flavoured milk first, then dipped in egg and fried in olive oil not butter. Olive oil is the Spanish way! They have a more custardy texture and often a subtle citrus and cinnamon flavour. French toast usually skips the milk soak and is cooked in butter.
Stale, thick-cut bread works best. I like to use a white sourdough or ciabatta.
Yes, you can but this is not the traditional way to do it! Bake at 180°C/350°F for 10–15 minutes per side or until golden. They won’t be quite as crisp as the traditional olive oil fried version but still delicious.
How To Store
- Fridge: Store cooled Torrijas in an airtight container for up to 2 days.
- Reheat: Warm in the oven or air fryer until crisp again (avoid the microwave because it makes them soft).
- Serve fresh: They’re always best enjoyed on the day they’re made.
How To Serve
Enjoy Torrijas just on their own! If you are serving this as part of an Easter Mediterranean fest, enjoy alongside my mussels with chilli and tomato, hot honey roasted carrots and slow roasted lamb shoulder.
More Sweets To Love!
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Torrijas (Spanish French Toast)
Ingredients
- 6 slices day-old white bread, cut into thick slices
- 1 1/2 cups milk
- 2 strips orange peel
- 1 cup sugar, white granulated
- 1 tbsp cinnamon
- olive oil, for frying
Instructions
- Warm milk: In a small pot, combine the milk and orange peel. On a low heat, bring the milk to a slow simmer or until warm and then remove from the heat.
- Soak bread: Place the thick slices of bread into a large baking dish or baking sheet with a lip and pour the warm milk all over. Soak them in the milk until they are fully saturated but not soggy. Remove the bread from the pan and leave them to rest on a plate or cooling rack.
- Dip into eggs: In a shallow bowl, whisk the eggs. Dip the bread into the eggs on both sides.
- Fry: On a medium heat in a large fry pan, bring 1 – 2 tablespoons of olive oil to heat. Add two slices of bread to the pan at a time and fry for 2 – 3 minutes on each side or until golden and crispy. Remove from the pan and continue with the remaining bread.
- Cinnamon sugar: In a shallow bowl, combine the sugar and cinnamon. Mix well until combined. Dip the warm bread into the cinnamon sugar, ensuring you coat both sides.
- Serve: Serve immediately with a drizzle of honey or just as is!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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