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25 Mar

Torrijas 2013

Posted by 5 comments

Torrijas because we are almost in Easter. There is nothing I miss more (besides my family) than eating torrijas in Spain in these days. Everybody cooks their own version, so the best way to cope is make mine too.

This year I decided to make them in a mini version, using milk bread. They are so nice. You can use any other bread you like or have anyway. I used the same torrijas recipe as last year.

Before I get into the recipe, I want to say a big SORRY. School is taking most of my time. I love it because I learn so much and it feels right that I am there. But it also feels exhausting and I miss posting more often in here. I wish and hope I can catch up here again soon. Therefore, I am going to chance a little bit my posting schedule as it doesn’t sound realistic anymore. Anyhow, I have plans to publish in here, to improve the design of this site… ooooh, I just need TIME. Why is it not unlimited??

Recipe for torrijas

Ingredients for 10-12 torrijas:

- 1 or 2 days old bread or brioche / milk bread.

- Milk infused with the peel of a lemon and a stick of cinnamon and 2 tbps of (vanilla – optional) sugar.

- 2 eggs beaten

- 1/4 cup sugar mixed with 1tpsp of cinnammon


0. Start heating oil in a frying pan. Oil should cover well the whole surface of the pan. It must not be super hot, torrijas are quite delicate.

1. When milk has cooled down (less than 104ºF/40ºC), soak bread in. You must pay attention to how much milk the bread has absorbed, if it’s too much, you won’t be able to handle bread well.

2. Immediately after soak the slice of bread in the beaten eggs.

3. Right after, fry them in olive oil, both sides. Transfer to a plate when they are golden as in the picture.

4. Repeat this action with all the slices.

5. As soon as you can, coat into the sugar + cinnammon mixture every torrija and let them cool down.


The cinnammon and sugar coating will melt with the heat of the fried torrija while it cools down. That coating will give torrijas a nice brightness as you see in the pictures.

Don’t soak too many slices of bread at the same time, just the slices you can put right after in the frying pan. Thus, you will avoid the risk if disintegrating bread  ;)

Enjoy torrijas and Easter!!

  1. March 26th, 2013 at 08:02 | #1

    ¡¡¡Me alegro de verte!!!

    Ana, este año iba a ir a Nunos, que aunque a mí no me gustan demasiado las torrijas, a mi novio le chiflan, y sé que por allí (lo dicen la malas lenguas) hacen cositas simpáticas con ellas.

    Me gusta mucho la versión mini!! De hecho, el otro día las vi en la pastelería de nuestro centro comercial español de ínfulas British, así pequeñitas, y rellenas con chocolate y otras cremas. Y pensé en hacérselas así al taster. Pero lo pensé un ratito muy pequeño. Porque tenía un brioche que te mueres.
    Se me pasó rápido y seguiré usando el brioche para mis tostadas.

    Por cierto, que las del año pasado son más de mi gusto (que no sean lo mío no quiere decir uqe yo no pique), se ven como más secas pero más crujientes; mientras que estas son como le gustan a mi contrincante, como más humeditas y almibaradas.

    Oye, y tú que sabes, en caso de que las hiciera (que ya te digo que no), cuánto aceite necesitan? Así como para freír croquetas, más bien como para freír o saltear cualquier cosa, o ya directamente se puede meter en la freidora?
    Que mira que es esto, y solo esto, por lo que no las preparo.

    Un beso!!

  2. March 26th, 2013 at 09:39 | #2

    Ana, your pics are just beautiful. Plus, I love the recipe. It’s been ages since I last had torrijas. Last year, I was in Barcelona at the time and I think my mum didn’t make ‘em, so I had to make them myself, but they weren’t as good as my mum’s. Anyway, that will always happen. Oh, and I love the fact that you didn’t soak them in honey after you fried them. It’s the way to have them in Seville, but I find them way too sweet. I prefer the Madrid soaked-in-milk version.

    Wish you the best with your school. I know you’re working hard. Paula and I are proud of you. We know you’ll be back and you’ll post every single detail of Spanish gastronomy.

    Lots of kisses, Ana. :-)

  3. March 26th, 2013 at 14:57 | #3

    Ana! So happy to see you again. I certainly missed your posts but I figured you are very busy with school, which is also important. You are still in my RSS reader and I’m happy to read your delicious posts whenever you have time, so don’t worry! Happy Easter.

  4. March 28th, 2013 at 02:01 | #4

    I love torrejas soo much! I’ve made them quite a few times since I asked you about them last year. Nice to read a post from you again and have a very happy Easter!

  5. Ana
    April 2nd, 2013 at 00:44 | #5

    Jejejeje, pues te voy a chivar un secreto: las del año pasado quedan, al cabo de un rato igual que las del post de hoy. No miento, de hecho lo pongo en la entrada del año pasado ;-) El sirope almibarado se hace solito… Así que la estrategia para ti es: ¡¡comer recién hechas!! xD
    El aceite en la sartén para las torrijas vale con que cubra media torrija (estando la sartén vacía) y cuando pones varias torrijas, se cubren enteras.
    ¿Fuiste a Nunos al final? Tengo intriga por saber qué tal las de este año. Que sepas que las tienen más tiempo, así que no te desanimes porque haya acabado la Semana Santa ;-)
    Ahora sé yo lo que ibas a hacer con el brioche jejejejee, tostadas, ¿eh?

    ¡Un beso!

    Thanks Carlos, also for all the faith you (and Paula) have in me!! :-D
    I have never tried torrijas soaked in honey, curioso. I’d love to try, I have a sweet tooth… I am happy that this year you got to eat torrijas!! So happy (and jealous) when I saw your pic of torrijas en la terraza for breakfast…

    Leslie!! Such a lovely comment of yours <3 Thanks a lot! I will keep trying to post more often :-)
    Happy (past) Easter for you too!

    Nice to know that you liked torrijas so much :-D did you get to try those with wine that you showed me?
    Thanks for your super nice words!! Happy (past) Easter to you too!!

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