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Torrijas, the Spanish take on French toast, is a beloved sweet treat that has graced Spanish tables for centuries. While its ingredients are simple, its flavours are deep and comforting, making it a favourite during special times of the year, especially Semana Santa, or Holy Week.
Torrijas are more than just a breakfast option; they’re a taste of tradition, enjoyed with family and friends and rich in both flavour and cultural history.
What Is Torrijas?
Torrijas are slices of bread soaked in milk, syrup, or wine, then dipped in egg and fried until golden. Once cooked, they’re typically dusted with cinnamon and sugar or drizzled with honey, creating a beautifully caramelized exterior with a soft, custardy interior.
While it might sound similar to French toast, Torrijas have a unique depth that comes from the Spanish tradition of soaking the bread in sweetened milk or even spiced wine, infusing it with flavours that go beyond the typical breakfast dish.
This dessert (or snack, or breakfast, depending on the occasion) has a versatility that makes it a staple in Spanish homes, especially during Holy Week. Each bite brings warmth and comfort, with a slightly crisp outer layer that gives way to a soft, flavourful centre.
Ingredients and Taste
The ingredients in Torrijas are straightforward but full of potential for rich flavour. The bread used is usually a dense, slightly stale loaf, which holds up well to soaking without falling apart.
Milk is heated with sugar, cinnamon, and sometimes lemon zest, allowing the flavours to infuse and deepen. For a more traditional variation, red wine can replace milk, adding an unexpected twist of warmth and richness. The soaked bread is then dipped in beaten eggs before being fried in olive oil until golden brown.
The final touch of Torrijas is where creativity shines. Some prefer to drizzle it with honey for a natural sweetness, while others sprinkle sugar and cinnamon over the warm slices, creating a slightly caramelized crust as it cools.
With each bite, Torrijas offers a contrast between its crispy exterior and the custard like softness inside, filling your palate with sweet, spiced flavours that are comforting and satisfying without being overly sweet.
A Taste of History
Torrijas have been part of Spanish culinary tradition for centuries, with roots tracing back to medieval Spain. This dish has a strong association with Lent and Holy Week, a time when abstaining from meat is observed by many.
The richness of Torrijas, made from accessible and inexpensive ingredients, provided a satisfying alternative to heavier meals. It’s believed that making Torrijas from stale bread allowed families to avoid waste, creating a dish that felt indulgent and festive without extravagance.
Over time, Torrijas became more than just a practical way to use leftover bread; it became a cherished seasonal treat enjoyed across Spain.
Each region has added its own touches, some might use wine for soaking, while others add a splash of anisette or orange zest to the milk for an extra layer of flavour.
Today, Torrijas remain a symbol of Spanish culinary ingenuity, transforming the humble ingredients of bread, milk, and sugar into something worthy of celebration.
Torrijas (Spanish French Toast) Recipe
Serves: 4 people
Ingredients:
- 1 loaf of stale bread (preferably a baguette or country bread), sliced 1 inch thick
- 2 cups whole milk
- 1 cinnamon stick
- Peel of 1 lemon (avoid the white pith for less bitterness)
- 1/4 cup granulated sugar, plus more for dusting
- 3 large eggs
- 1/2 cup olive oil (or vegetable oil) for frying
- 1/2 tsp ground cinnamon for garnish
- Optional: honey or syrup for serving
Directions
In a medium saucepan, combine the milk, cinnamon stick, lemon peel, and 1/4 cup of sugar. Warm over medium heat until the milk begins to steam, but avoid boiling. This infusion step adds traditional aromas to the milk. Remove from heat and let it cool to room temperature.
Strain the milk mixture to remove the cinnamon stick and lemon peel, preserving only the infused milk. Pour the milk into a shallow dish for easy dipping. This will ensure an even soaking of each bread slice.
In another shallow dish, whisk the eggs until fully beaten and smooth. Set aside next to the milk dish, creating an assembly line for the bread. This will simplify the dipping process.
Heat the olive oil in a large skillet over medium heat. The oil should be hot but not smoking, around 350°F (175°C). This temperature ensures the torrijas will fry evenly and achieve a golden crust.
Take each slice of bread and dip it into the milk mixture, allowing it to soak for a few seconds until saturated but not falling apart. Gently lift and allow excess milk to drip off.
Dip the soaked bread slice into the beaten eggs, coating both sides. This egg coating will create the signature custard like texture of torrijas. Repeat with all the slices, ensuring each is ready to fry.
Carefully place each slice into the hot skillet, frying for 2-3 minutes on each side, until golden brown and crispy. Work in batches if needed to avoid overcrowding the pan. Once fried, place on paper towels to absorb excess oil.
For a traditional touch, sprinkle each torrija with a mix of sugar and ground cinnamon while still warm. Serve drizzled with honey or syrup, if desired. Enjoy the torrijas warm or at room temperature with a cup of coffee or tea for an authentic Spanish experience.
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