`Torrijas (Spanish-Style Crispy French Toast) - Olive Oil Times

Torrijas (Spanish-Style Crispy French Toast)

The recipe is super simple and includes thick slices of semi-stale bread (or toasted fresh bread) soaked in a baking-spice infused milk mixture, dipped in eggs, and pan fried.
Torrijas (Spanish-Style Crispy French Toast)
By Patterson Watkins
May. 3, 2022 15:32 UTC

Torrijas are sim­i­lar in style to a French Toast. The recipe is super sim­ple and includes thick slices of semi-stale bread (or toasted fresh bread) soaked in a bak­ing-spice infused milk mix­ture, dipped in eggs, and pan-fried. Instead of the French toast’s tra­di­tional top­pings of maple syrup and but­ter, tor­ri­jas uses a hearty sprin­kle of cin­na­mon, sugar, and honey. 

Torrijas can be enjoyed warm, fresh out of the pan, or at room tem­per­a­ture and are often served as a postre” (dessert) but could also be found served for break­fast or brunch. They are par­tic­u­larly pop­u­lar at Easter time and dur­ing sem­ana santa (holy week) and the last day of lent. Frying the tor­ri­jas in EVOO cre­ates this spec­tac­u­lar caramelized crust, a truly unique expe­ri­ence and lightyears dif­fer­ent from the semi-soggy French toast.


Torrijas (Spanish-Style Crispy French Toast)

Course: BreakfastCuisine: SpanishDifficulty: Medium


Prep time


Cooking time



The milk mix­ture is a really impor­tant com­po­nent to this recipe. It can be made a day or two in advance (this allows the fla­vors to deepen) and refrig­er­ated until you’re ready to fry and eat. 


  • Torrijas Milk Mix:
  • 1 1/2cupswhole milk

  • 1/4 cupgran­u­lated sugar

  • 1tea­spoonground cin­na­mon

  • 2 – 3pieces orange peel

  • 2eachcar­damom pods

  • 2eachstar anise

  • Torrijas Assembly:
  • 1cupmild inten­sity extra vir­gin olive oil

  • 3eacheggs

  • 1loafFrench bread, thick sliced and toasted (or slightly stale)

  • 1/4cupgran­u­lated sugar

  • 1 1/2 table­spoonsground cin­na­mon

  • Garnish:
  • fresh berries

  • honey


  • Place milk, sugar, cin­na­mon, orange peels, car­damom, and star anise in a medium saucepan and bring to a low sim­mer over medium heat, whisk­ing fre­quently. Simmer until the sugar has dis­solved, about 5 min­utes. Remove the saucepan from the heat and set aside to cool to room tem­per­a­ture.
  • Place olive oil in a large high-sided skil­let and heat over medium-high.
  • Place the cooled milk mix­ture in a shal­low bowl. Crack eggs into another shal­low bowl and whisk until blended.
  • While the oil is heat­ing, soak toasted (or stale) bread slices in the milk mix­ture until slightly soggy and trans­fer the slices to a wire rack.
  • Once the oil is hot, dip the soaked bread slices in the egg, let­ting any excess drip off, and care­fully place in the hot oil. Working in batches, fry the French toast until golden brown and crispy, about 2 min­utes per side.
  • Remove from the skil­let, let­ting any excess oil drip off, and place on a clean wire rack or paper tow­els to drain. Repeat with the remain­ing bread slices.
  • Before serv­ing, thor­oughly sprin­kle the French toast with cin­na­mon and sugar. Serve tor­ri­jas with fresh berries and honey.

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