How to make Torrijas.


  • 1 Baguette
  • 750 ml Milk
  • 250 ml Single cream
  • 1 stick Cinammon
  • 200 g White sugar
  • 50 g Icing sugar
  • 2 Eggs
  • 1 Lemon – Zest only
  • 40 g Ground cinammon
  • 500 ml Extra virgin olive oil


  1. Cut the baguette in 10 slices of 1 to 2 cm thickness each.
  2. Heat the milk in a pot together with the lemon zest and the cinnamon stick.
  3. Add the sugar to the milk and mix it thoroughly. In goes the cream.
  4. When it starts boiling remove from the heat.
  5. Put the bread slices in a shallow dish, one next to each other.
  6. Pour the sieved milk over and leave it for a couple of hours so the bread gets well soaked.
  7. Beat the eggs and reserve.
  8. Heat the olive oil in a pan.
  9. Once the oil is very hot, take each one of the bread slices and very gently, introduce them in the beaten eggs.
  10. Fry them on both sides being careful not to break them in the process.
  11. Once golden, take them out the pan and leave them on a dish with absorbent kitchen towels so they absorb any oil excess.
  12. Transfer the torrijas to a serving plate and sprinkle a mix of icing sugar and ground cinnamon over them.
  13. Let them cool down before serving.
  14. The torrijas get better overnight.
  15. In any case, let them cool down before serving.
  16. As a suggestion, you can quickly make a mild syrup to accompany with, using water, sugar and your personal choice of liqueur.
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