Torrejas (Spanish French Toast)
These Torrejas with citrus infused simple syrup are the ultimate dessert/brunch treat. This Spanish-style french toast features thick slices of bolillo bread steeped in sweet milk and eggs, fried to perfection and drizzled with syrup. Perfect for sharing with guests!
Torrejas are right on brand with all of my favorite recipes, as they come together quickly but taste like something you spent hours putting together.
They’re commonly confused with French toast, but what sets this Spanish style french toast aside is in the details:
- They’re topped with a simple syrup that’s infused with cinnamon, orange zest, & vanilla
- The bread is soaked in the milk mixture before being dipped into the beaten eggs, for a super fluffy exterior and custard-like interior
- Torrejas are fried in oil, making the end result a textural dream of fluffy interior & crispy, golden brown edges
It’s hard to put into words, so you’ll have to give it a try and experience the magic for yourself.
Serve with a cup of café con leche or homemade cinnamon tea and thank me later!
And if you’re looking for a less decadent Spanish breakfast or sweet, check out these Pan de Mallorca sweet rolls.
Grocery List
Picking the Right Bread
Day old bolillo bread is traditional for torrejas. It has a magical way of soaking up the milk and eggs for a super satisfying texture when fried.
I found loaves at my local Mexican grocery store and left them on the counter overnight to give them that slightly crunchier texture that’s ideal for Spanish French toast.
Tip: you can achieve the ‘day old bread’ effect in a pinch by baking in a 275°F oven for 20-30 minutes.
If you can’t find bolillo bread I recommend using torta loaves, brioche bread, or a crusty baguette if all else fails.
How to Make Torrejas, Step by Step
Flavored Simple Syrup & Other Toppings
The key to super flavorful torrejas is infusing both the simple syrup and milk mixture with lots of flavor.
I like keeping it traditional with a combination of cinnamon, vanilla, and orange zest, but you could also experiment with different citrus zests (lemon or lime work great) and warming spices (star anise, cloves, etc.).
Not into simple syrup? Toss the freshly fried bread into a mixture of cinnamon and sugar for a tasty alternative.
As for other topping ideas, fresh fruit adds some tartness to the super sweet dessert.
What to Serve Alongside
This Spanish french toast is typically enjoyed as a dessert rather than a breakfast. That said, I’m not above serving this first thing in the morning when I’ve got guests I’d like to impress.
Torrejas go great with a cup of hot (or cold) coffee, teas, or even a glass of cold milk, if you’re into that.
Buen provecho,
Torrejas (Spanish French Toast)
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 torrejas 1x
- Category: dessert, breakfast
- Method: Fried
- Cuisine: Cuban, Mexican, Spanish, Latin
- Diet: Vegetarian
Description
These Torrejas with citrus infused simple syrup are the ultimate dessert/brunch treat. This Spanish-style french toast features thick slices of brioche bread steeped in sweet milk and eggs, fried to perfection then drizzled with syrup. Perfect for sharing with guests!
Ingredients
- 12 slices day old* bolillo bread OR torta, brioche or baguette
- 1 cup water
- 2 cups sugar
- 2 tsp vanilla extract
- 1 cinnamon stick
- 1 small piece of orange peel
- 4 cups milk
- 1 tsp cinnamon
- 1 cup oil
- 3 eggs
Instructions
- Slice the bread. Slice the bread into 1-2 inch thick slices (depending on your preferred thickness).
- Make the simple syrup. In a small pot, combine the water with half of the sugar (1 cup), half of the vanilla extract, the cinnamon stick, and the piece of orange peel. Cook over medium heat until the sugar has dissolved completely. Strain out the solids and transfer to a heat safe container to cool.
- Make the milk mixture. In the same (now empty) small pot, combine the milk, remaining (1 cup) sugar, remaining vanilla extract, and cinnamon. Whisk together over medium low heat until the sugar dissolves then transfer to a bowl or baking dish to cool.
- Prep the oil and eggs. Heat the oil in a pan on the stovetop over medium low heat. In a small bowl, beat the eggs until evenly combined.
- Soak bread. Add the slices of bread to the bowl or baking dish with the milk mixture. Soak each slice on each side, making sure they absorb as much milk as possible. Dip the soaked bread slices into the egg mixture on each side before gently adding to the hot oil.
- Fry the bread & serve. Fry 2-3 slices of bread at a time (depending on the size of your pan), on both sides until golden brown and crisp all over. Arrange on a platter or individual plates before drizzling generously with the simple syrup.
Notes
*Day old bread: Day old bread tends to soak up the milk and eggs better, resulting in a fun textural contrast. If all you have is a fresh loaf, let it sit on the counter uncovered overnight and it will be perfect in the morning. In a pinch, bake sliced fresh bread in a low temperature (275°F) oven for 20-30 minutes. If you don’t have the time, fresh bread will work fine.
