Desserts, Sweet Breakfast
Torrija con canela
About this dish
Torrija con canela is the soul of Spanish Holy Week—a humble yet heavenly dessert born from the need to use up day-old bread. In my kitchen, we soak thick slices of crusty bread in sweetened cinnamon milk, then fry them until golden and crisp on the outside, while the inside stays custard-soft.
It's a dessert that shouts 'Sí, claro!' with every bite. Don't even think about skipping the cinnamon; it's the heartbeat of this dish.
Ingredients
UK and US measurements are both included for every recipe.
Day-old rustic bread
grain8 slices (about 2 cm thick)
Imperial measurement: 8 slices (about 3/4 inch thick)
Whole milk
dairy500 ml
Imperial measurement: 2 cups
Granulated sugar
other100 g
Imperial measurement: 1/2 cup
Ground cinnamon
spice2 teaspoons
Lemon zest
other2 teaspoons
Eggs
protein2
Olive oil
fatas needed (about 200 ml)
Imperial measurement: as needed (about 3/4 cup)
Honey
otherto taste
Extra ground cinnamon
spice1/2 teaspoon
Method
Prepare the cinnamon milk
PT8MIn a medium saucepan, combine the milk, sugar, ground cinnamon, and lemon zest. Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk is hot but not boiling. Remove from heat and let it steep for 5 minutes to infuse the flavors.
Soak the bread
PT4MArrange the bread slices in a single layer in a shallow dish. Pour the warm cinnamon milk over the bread, making sure both sides are well soaked. Let them sit for about 2 minutes per side, or until the bread is soft but not falling apart.
Prepare the egg wash
PT1MIn a shallow bowl, beat the eggs until frothy.
Fry the torrijas
PT8MHeat a generous amount of olive oil (about 1/2 inch deep) in a large frying pan over medium-high heat. Dip each soaked bread slice into the beaten eggs, allowing excess to drip off. Carefully place the coated bread into the hot oil. Fry for about 2 minutes on each side, until golden brown and crispy. Work in batches to avoid overcrowding.
Drain and serve
PT2MTransfer the fried torrijas to a plate lined with paper towels to absorb excess oil. Serve warm, drizzled with honey and dusted with extra cinnamon.
Equipment
- Medium saucepan
- Shallow dish for soaking
- Shallow bowl for eggs
- Large frying pan
- Slotted spatula
- Paper towels
Nutrition facts
Tips
- Use day-old bread that is slightly stale, it holds up better to the soaking without turning into mush.
- Don't soak the bread too long—just enough to soften the crust but keep the centre firm, 2 minutes per side is perfect.
- The oil should be hot enough that the bread sizzles immediately when added, but not smoking, medium-high heat works best.
- For a non-dairy version, substitute almond or oat milk, the torrijas will still be deliciously fragrant with cinnamon.
Serving suggestions
- Serve warm as a dessert or breakfast treat. Pair with a cup of strong coffee or a glass of sweet Moscatel.
- For.
- For an extra indulgence, add a scoop of vanilla ice cream or a dollop of whipped cream.
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Recipe by
Javier Mendez
Specialises in Spanish cuisineJavier is a seafood paella specialist. He yells at the rice. The rice obeys.
Describe yourself in three words: Loud, passionate, rice whisperer.