Torrijas (Spanish Toast)

Every Sunday morning I like to make an extra special breakfast. The kind that requires more effort and time to prepare. Why not, at least once a week, have something more exciting than the usual bowl of oatmeal?

Today I made one of my favorites, which honestly I only make on special occasions. What’s the special occasion you ask?

Well, actually there really isn’t one, I’m just happy and excited. I had a relaxing week and now I’m just feeling so optimistic! I feel and sense good vibes and positive energy around me and for that I want to celebrate and start this Sunday morning with a special kind of breakfast.

These torrijas, are similar to french toast, only they come from Spain. The main differences with this type of toast is that you first dip it in a milk mixture. Then you dip it in an egg mixture. Then after you fry it and drain it on paper towels, you serve it cool or at room temperature. And instead of the usual maple syrup, these torrijas are usually drizzled with a honey syrup, or just honey, or sometimes they’re sprinkled with a little bit of cinnamon and sugar.

Torrijas (Spanish Toast)

Print recipe
Yields 2
Meal type Breakfast
These spanish torrijas are similar to french toast and served with honey syrup.

Ingredients

  • 1 stale loaf of bread
  • 1 1/2 cup milk
  • 1 stick cinnamon
  • orange zest
  • 1-2 teaspoon sugar
  • dash ground cinnamon
  • 6 tablespoons honey
  • 2 tablespoons water
  • drop rum extract
  • 1 egg

Directions

Step 1
Slice bread into thick slices. About 5-6 slices.
Step 2
In a small pot, simmer milk, cinnamon stick, pinch or two of fresh orange zest, and sugar. Whisk constantly. Add some ground cinnamon if you want. Let cool down.
Step 3
Meanwhile beat an egg with a tablespoon of water in a medium bowl.
Step 4
Place milk mixture into a wide bowl and dip each bread slice. The more stale the bread, the more it will need to soak. Pour the rest of the milk mixture over the bread slices, to ensure they soak well.
Step 5
Add 1-2 tablespoons of oil onto a medium nonstick skillet. Turn heat on medium.
Step 6
Carefully dip soaked bread slices on each side into the egg mixture. Be careful not to let slices fall apart! Add to skillet and fry on both sides until golden brown on both sides. Drain on paper towels.
Step 7
Heat 6 tablespoons honey, a drop of rum extract, and 2 tablespoons of water together until it thickens and bubbles. Either in the microwave or in a small pan.
Step 8
Serve torrijas cool or at room temperature and drizzle with honey syrup.
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