Easter Torrijas – Spanish Toasts

Easter Spanish toasts, A.K.A – Torrijas: Ciabatta slices soaked in milk and cream overnight and fried to create a crisp outer layer and a milky, soft interior. Coated in chocolate spread, they make a delicious Easter dessert (or breakfast!)

 What better way to end Andorran week than with these epic French toast-like (except they are Spanish!) toasts! These crispy toasts are quick and simple to make; you just need to allow one evening to soak the bread overnight.

Since this year is slightly unusual anyway and Easter might not be the same, why not start up a new tradition and make these toasts (if you can get the eggs!)

The traditional torrija

In Andorra, torrijas are popular around Easter time, usually post-lent when everyone can indulge! The traditional torrija is coated in a cinnamon sugar. I’m a huge chocolate fan and like every opportunity to use it in recipes – especially on anything sweet and fried! The traditional torrija is not usually soaked in cream and milk, but I wanted to add an extra creaminess to the toast. It’s a great way to use up stale bread too!

Some history…

As Culture Trip explains, Torrijas have been popular since the 16th Century! They were once given to pregnant mothers before they gave birth but also afterwards due to the high calorie content, giving you the energy boost you need.

In the Middle Ages, Torrijas were eaten during lent and the holy week before Easter. It was common to eat them with wine and together were said to represent the blood and body of Christ. (Reference: Culture Trip).

Ready? – let’s get cooking!

Remember to allow yourself one evening to soak the bread.

The Recipe

Easter torrijas - Spanish toasts

  • Serves: 6
  • Difficulty: Easy

Ciabatta slices soaked in milk and cream to create a crisp, fried toast. Perfect served with Nutella.

What you will need

  • 6 slices of stale ciabatta
  • 200 ml whole milk
  • 100 ml single cream
  • 1 tbsp runny honey
  • 2 eggs, beaten
  • Sunflower oil
  • Nutella

Method

  • 11. Cut the ciabatta into slices and arrange in a shallow dish.
  • 22. Simmer the milk and cream with honey until steaming.
  • 33. Pour over the bread and leave to soak overnight (you can place in the fridge once cool). If pressed for time, soak for an hour.
  • 44. Best your eggs.
  • 55. Heat oil –
  • 6 enough to coat the bottom of a frying pan.
  • 76. Coat each slice of bread in the egg and one by one, fry in the hot oil. Fry until brown –
  • 8 1 minute each side. Place each slice on a paper towel-lined plate to drain.
  • 97. Serve with plenty of Nutella!

Fancy eating more Andorran food? Try these:

Breakfast: nothing beats a homemade croissant just like they eat in Andorra!

Side dish: try my crispy battered bubble and squeak balls.

Lunch/dinner: indulge in my take on the national dish, escudella: slow-cooker Catalan-style rigatoni stew.

See my what to eat in Andorra post for more in-depth information on how you would eat in Andorra.

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