Spanish French Toast (Torrijas)

Name: Spanish French Toast (Torrijas)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Spanish
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

Recipe GLPRfab17dbbb15e9a

Spanish

Breakfast

25 min

765 cal

Servings: 2

Stovetop

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4

Torrijas plays to Charlotte's strength: brioche is a standard find at Harris Teeter, Food Lion, and Kroger, and every pantry has milk, eggs, sugar, cinnamon, and olive oil. The actual prep—soaking bread, whisking eggs, frying—runs closer to 35 minutes than 25, especially if you're frying in small batches for only 2 people and want gentle browning. Cost per serving lands around $2–2.50 because brioche is affordable and eggs are cheap, though the honey finish adds a touch of luxury. The real limitation is household fit: this is a same-night, immediate-eat dish that collapses if held more than an hour, and it demands constant stovetop attention, making it tricky for a rushed weeknight with kids.