Torrija — Spanish Holy Week French toast
Torrija is the Spanish version of French toast: thick slices of stale bread soaked in cinnamon-and-orange-zest infused milk (sometimes wine), dipped in beaten egg, fried golden, and finished with sugar or honey syrup. It is the canonical Spanish Holy Week dessert.
i. Origin & history
Torrija has been made in Spain since at least the 15th century and has a strong religious association — eaten during Lent and Holy Week as a way to use stale bread. The sherry version is particularly Andalusian.
ii. Ingredients
Makes 4 servings · scroll the side panel to adjust
- 8 thick slices day-old white bread (or brioche)
- 500 ml whole milk
- 100 g sugar
- 1 cinnamon stick
- Zest of 1 lemon
- Zest of 1 orange
- 60 ml sweet sherry (optional)
- 3 eggs, beaten
- 60 g unsalted butter
- 60 ml olive oil
- 100 g sugar + 1 tsp cinnamon for coating
iii. Method
- Warm milk with sugar, cinnamon, zests and sherry; off heat, infuse 15 min. Strain.
- Dip bread slices into the warm milk; soak briefly (don't let them fall apart). Lift onto a plate.
- Dip each soaked slice in beaten egg.
- Heat butter and oil in a pan; fry slices until golden on both sides.
- Drain. Roll in cinnamon-sugar. Eat warm.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Torrija de leche uses milk only. Torrija de vino uses wine. Honey torrija finishes with honey syrup. Modern torrijas use brioche or panettone.
vi. Common questions
What is torrija?
Torrija is spanish holy week french toast, from spanish & portuguese cuisine. It is the canonical Spanish Holy Week dessert
Where is torrija from?
Torrija is from the spanish & portuguese dessert tradition; the recipe and history are detailed above.
How long does torrija keep?
See the storage note in the Quick facts panel: 1 day.