Torrijas (Spanish Egg Bread)

    25 minutes

    This is a Spanish recipe for using up leftover crusty bread. It is infused with cinnamon and lemon then fried in olive oil.

    4 people made this

    Serves: 4 

    • 1 stale baguette
    • 4 cups (1 litre) milk
    • 2 dessertspoons sugar
    • 1 cinnamon stick
    • peel of 1 lemon
    • 2 eggs, beaten
    • olive oil, for frying
    • ground cinnamon for dusting
    • caster sugar, for dusting

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Slice the baguette into 3cm slices. Set aside.
    2. Gently heat the milk in a saucepan with the cinnamon and lemon peel. Do not boil. Add the sugar and stir occasionally. Continue to heat for several minutes, but do not bring to the boil.
    3. Remove the milk from the heat and pour into a bowl. Allow to cool just slightly, then dip the baguette slices into the milk mixture. Once thoroughly soaked, remove from the bowl, draining excess liquid.
    4. Gently dip both sides of the baguette slices in the beaten egg.
    5. Heat about 2cm of olive oil in a frying pan. Once hot, but not smoking, add the baguette slices and cook until browned. Flip and cook on the other side till brown.
    6. Remove from oil and drain on a plate lined with kitchen paper. Sprinkle generously with a mixture of ground cinnamon and caster sugar. Enjoy!

    Watch a video of it being made…

    Torrijas (Spanish Egg Bread)
    Torrijas (Spanish Egg Bread)

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