Torrijas Recipe

One of the best parts of Easter is the great variety of pastries in Spain. The queen of all is, without a doubt, the torrijas. While it can be made throughout the year, it is especially common to find torrijas during the Spring festivals. It is not really known when this tradition began. According to documents of the fifteenth century, the women with long work days consumed it to recover. The recipe of torrijas is a real treat and versions can be found with wine, milk, and honey… Shall we begin?


  • 750 g of bread of torrijas (a bag)
  • 1l of milk
  • 100 g of sugar
  • 4 eggs beaten
  • 2 cinnamon sticks
  • Powdered sugar
  • Cinnamon powder
  • Olive oil

Method of preparation:

  1. In a saucepan pour the milk, with the sticks of cinnamon and the sugar. When it begins to boil, turn off the heat. Make sure you leave it on the stove until the sugar dissolves completely.
  2. Soak each slice of bread in the milk and let it stand for about 5 minutes to absorb the mixture well.
  3. When we see that the liquid has stuck well, with the help of a spatula, we remove the excess milk by lightly pressing down on the flanks of bread. Next we pass the breads though the bowl of beaten eggs.
  4. Now it is frying time. The oil should be very hot, so it is not advisable to fry more than two torrijas at a time, otherwise it can cool down and the result will not be the same.
  5. Once they are fried (when we see they are browned) we remove them from the pan and leave them in a dish with paper to absorb the excess oil.
  6. Sprinkle a little bit of icing sugar and cinnamon powder for that cherry-on-top effect.


It is not necessary to use toast bread. Any type of bread that has gone stale can be used. Of course, the better quality the bread, the better.

It is not necessary to include sugar and cinnamon in the milk. They can be added at the end, once they are fried, put a larger amount. You can also drizzle the breads with honey.

If you are going to make lots of torrijas it is best to occasionally clean the oil so that there are no blackish burnt pieces that will make the hinder the taste.

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