Torrijas (Spanish Dessert)

Vickie Parks


Torrijas is a Spanish dessert created in the 15th century by nuns at a convent in Spain. They were originally reserved for Lent and Easter, but today you'll find them year-round in pubs throughout Spain, usually served with a glass of fine sherry or Spanish wine. Recipes vary greatly, with some having a soft and gooey texture and others having a light, crispier texture. And some recipes omit milk and instead will soak the bread slices in wine or orange juice, and some use simple syrup (sugar/water) for that final touch, though a drizzling of honey on top is far more traditional.


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8 to 12 (recipe makes about 24 pieces)
35 Min
10 Min


  • 1
    fench or italian baguette (stale or day-old loaves work best)
  • 1 large
  • 2 cups
  • 2
    whole cinnamon sticks
  • 2 Tbsp
  • 2 large
  • 2 Tbsp
  • 2 to 3 Tbsp
    ground cinnamon (for dusting the tops)
  • 1/4 cup
  • 2 Tbsp
    neutral oil such corn oil, canola oil, vegbetable oil (it's best avoid using olive oil or other distinctly flavored oil for this recipe)

How to Make Torrijas (Spanish Dessert)


  1. Cut the baguette into 3/4-inch slices. Lay the slices flat in a 9x13-inch baking dish in a single layer. (The slices can touch, but don't let slices overlap; use a second dish if needed). Set dish aside.

    Peel the lemon, and cut the peel into thick strips. (You won't use the lemon pulp for this recipe, but you can save it to use for another use.)
  2. Place milk, honey, cinnamon sticks and strips of lemon peel in a saucepan and bring to a boil. Reduce heat to low, and let simmer 10 minutes. Let the milk mixture cool about 5 minutes. Remove the cinnamon sticks and chunks of lemon peel, then pour the milky mixture over the top of baguette slices. Set aside about 15 minutes to allow the slices soak up all the milky mixture.
  3. Heat the oil in a large skillet over medium heat.
  4. Beat the eggs and water together in a bowl. Dip each baguette slice in the egg mixture and then place several slices in the hot skillet, and cook about 5 minutes or until the bottoms are browned. Gently flip, and cook another 3 to 5 minutes or until the other side is browned. Add more oil if needed to prevent sticking. You might have to cook them in batches, depending on skillet size.
  5. Place the cooked Torrijas on a flat platter. Dust the surface with a light sprinkling of ground cinnamon, then drizzle honey on top. Set aside to cool completely. The honey should soak into the bread slices over time, which is OK because it makes the Torrijas sweeter.

Printable Recipe Card

About Torrijas (Spanish Dessert)

Course/Dish: Other Desserts
Main Ingredient: Bread
Regional Style: Spanish
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #Spain #lent #easter

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