Easter Spanish French-Style Toasts (Torrijas)
Easter Spanish French Toasts, also known as Torrijas in Spain are 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!)
Timings
Prep Time
5 mins plus overnight soaking
Cooktime
5 mins
Total time
10 mins plus overnight soaking
Servings
6 people
Spanish-Style French Toasts
These French toast-like (except they are Spanish!) toasts are just delicious! We’ve made these countless times for a quick family breakfast. They just require a tiny bit of prep by soaking overnight. It’ll take you all of 5 minutes. These crispy toasts are quick and simple to make; no cooking experience needed!
Why should I make torrijas?
- If you like eggy French toast, you’ll like these.
- A unique breakfast to serve for guests – they will be impressed!
- Little preparation for an excellent result
- Kids will love this breakfast!
What ingredients do I need?
- Ciabatta (or any stale crusty bread) – a crusty loaf will hold the milk and cream more than sliced bread would, which would more and likely fall apart. I used ciabatta but any crusty stick will work!
- Whole milk – whole milk because the fattier the better!
- Single cream – a touch of cream never hurt anyone.. combined with the milk, the cream creates a rich, creamy bread.
- Runny honey – infusing the milk and cream with honey, adds a touch a sweetness.
- Eggs – coating the bread in beaten egg before frying is what makes this Spanish bread, French toast-style!
- Vegetable oil – any vegetable oil will work.
- Chocolate spread (to serve) – Nutella is our favourite…
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!
See my what to eat in Andorra post for more in-depth information on how you would eat in Andorra.
Equipment Needed
- Shallow dish for soaking
- Plate + paper towels
- Small bowl for the egg dipping
- Spatula
- Frying pan
- Small pan for simmering milk
- Measuring spoons
When are torrijas eaten?
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).
Recipe Variations
What other types of bread will work for Spanish French Toast?
Any crusty stick (baton) will work. It just needs to be crusty, slightly stale and able to be cut into small slices. Nothing like sliced sandwich bread please!
Can I use semi-skimmed milk?
Yes, definitely. I’ve used semi-skimmed before and all was fine!
How can I make this a vegan Spanish French toast?
To make this vegan, you’ll need to use something like almond milk (the creamier, the better!) and a vegan cream alternative like Oatly. You can omit the honey and use a tsp of sugar instead. There’s nothing to replace the egg. I would just fry straight after the cream soaking.
Easter Spanish French-Style Toasts (Torrijas)
Ingredients
- 8 slices of ciabatta (or any crusy bread)
- 200 ml whole milk
- 100 ml single cream
- 1 tbsp runny honey
- 2 eggs beaten
- 3 tbsp vegetable oil
- Chocolate spread to serve
Instructions
- Arrange the slices of bread in a shallow dish. Simmer the milk, cream and honey. Once steaming, pour all over the bread and allow to cool. Leave to soak overnight in the fridge (or at least an hour if short for time).
- Beat the eggs in a small bowl. Heat the oil in a frying pan. Cover a plate with paper towels to soak up oil from the bread.
- One by one, dip the slices of bread into the egg, coating thoroughly. Fry in the oil, a couple of minutes each side. Keep checking in case they start burning. Place on the plate to drain off the oil. Serve the toasts with chocolate spread and fresh fruit.
Notes
Nutrition
More sweet breakfast recipes
Classic French croissants
Lemon milk crepes
Pineapple, mango and banana smoothie
