Torrijas

Torrijas Are the Next-Level Boozy Take on French Toast Your Weekend Brunch Has Been Missing

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Citrus, cinnamon, sherry, and a final drizzle of orange marmalade make this Spanish-style dish even richer and boozier than French toast.

Anna Theoktisto

and

Craig Ruff

Published on September 10, 2023

Tested by

Catherine Jessee

Torrijas — Photo:
Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco

Active Time:

25 mins

Total Time:

25 mins

Servings:

4 servings

Fried and then dusted with cinnamon sugar and topped with honey and marmalade, this decadent version of French toast works nicely for an indulgent brunch, or as a dessert, as it’s often served in Spain.

Frequently asked questions

What are torrijas?

Torrijas are a favorite dessert (or decadent brunch dish) in Spain of stale bread soaked in custard and fried. They are especially popular to eat during Semana Santa, the holy week before Easter.

What is the difference between torrijas and French toast?

Torrijas are similar to French toast, but boozier, with sherry in the soaking milk. Unlike the process for making French toast, for torrijas, the bread is soaked in milk and eggs separately before it is fried.

Notes from the Food & Wine Test Kitchen

Using a stale baguette ensures structural integrity of the toast, which is especially important in this recipe, since you are soaking the bread twice — first in milk, then in the beaten eggs. If you are making this recipe with brioche or a softer bread, reduce the soaking time to just a quick dip in the milk mixture and the eggs, so the bread doesn’t fall apart. We love to warm the orange marmalade slightly before drizzling it on top at the end.

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Ingredients

3 cups whole milk, warm (100°F to 110°F)
1/4 cup honey, plus more for serving
1 tablespoon dry sherry
1 tablespoon vanilla extract
1 teaspoon grated orange zest (from 1 orange)
1 teaspoon grated lemon zest (from 1 lemon)
1/2 teaspoon kosher salt
3/4 cup granulated sugar, divided
2 teaspoons ground cinnamon, divided
4 large eggs, beaten
Canola oil, for frying
1 (10-ounce) day-old baguette, cut diagonally into 1-inch-thick slices
Orange marmalade, for serving

Directions

Stir together warm milk, honey, sherry, vanilla, orange zest, lemon zest, salt, 1/4 cup of the sugar, and 1 teaspoon of the cinnamon in a large shallow dish. Place beaten eggs in a medium-size shallow dish.
Add oil to a depth of 1/2 inch in the bottom of a large skillet. Heat over medium-high until a thermometer registers 350°F.
Place bread slices in milk mixture, and let soak 5 minutes, turning often. Working in batches, remove bread from milk mixture, and dip in beaten eggs, letting excess egg drip off. Place in hot oil, and fry until golden brown and crisp on both sides, 4 to 5 minutes per side. Transfer to a paper towel-lined wire rack to drain. Repeat process with remaining bread slices, milk mixture, and eggs.
Stir together remaining 1/2 cup sugar and 1 teaspoon cinnamon in a large bowl. Add warm fried bread to sugar mixture, and toss gently to coat. Serve warm with a drizzle of honey and orange marmalade.