Serves 2
25 min
Spanish French Toast (Torrijas)
Recipe GLPRfab17dbbb15e9a
A luxurious Spanish take on French toast featuring thick slices of brioche or challah, preferably stale, bathed in a sweet milk mixture, dipped in beaten egg, and deep-fried in olive oil until crispy and golden. Finished with a sprinkle of cinnamon sugar and served warm, optionally with honey or maple syrup for extra indulgence.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cups milk
1/2 cup sugar
Pinch of salt
2 large eggs
2 large, very thick slices brioche or challah bread, preferably stale, cut in half, or 4 smaller slices
as needed Olive oil, as needed for frying (about 1/2 inch depth in skillet)
Cinnamon sugar for topping
Warmed honey or maple syrup, optional
Directions
Pour olive oil into a broad, deep skillet to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches approximately 350°F. To test readiness, drop a small cube of bread into the oil; it should sink briefly then immediately float to the surface.
While the oil heats, whisk together the milk, sugar, and salt in a shallow bowl until the sugar dissolves. In a separate bowl, beat the 2 eggs until well combined.
Once the oil is ready, take one slice of bread and soak it thoroughly in the milk mixture, allowing it to absorb the liquid for a few seconds on each side. Then dip it into the beaten egg, coating both sides evenly and shaking off any excess.
Carefully transfer the egg-coated bread slice into the hot oil. Step back, as the oil will spatter. Fry for about 1 minute on the first side until the edges are very crisp and golden brown.
Turn the slice carefully using a slotted spatula and cook the other side for another minute until equally crispy and golden. Transfer the cooked torrija to a plate lined with paper towels to drain.
Repeat steps 3 through 5 with the remaining bread slices, working one at a time.
While still warm, sprinkle the cinnamon sugar generously over each torrija. Serve immediately, drizzling with warmed honey or maple syrup if desired.
