Torrijas de leche are traditionally slices of stale bread soaked in milk flavored with vanilla, cinnamon, and the like, dipped in beaten egg and then fried in olive oil.
They originated as a traditional Easter dish for those who fasted from meat during Holy Week in observance of Lenten traditions.
Today, there are endless varieties like wine torrijas, with milk and honey, syruped, baked, with custard, condensed milk…
My favorites:
CHOCOLATE CHIPS
SUGAR, CINNAMON, and ALMONDS
STRAWBERRIES
HONEY
They resemble many preparations from other countries – whose recipes you can find here on the blog – such as:
French toast, but they are fried in olive oil instead of butter;
Pain perdu, but they are soaked in flavored milk rather than cream;
Rabanadas, but the flavored milk they are soaked in is warm, and the frying oil is not seed oil.
Argentinian torrejas, soaked in milk or wine and, after being coated with eggs and flour, fried in a pan.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Frying
- Cuisine: Spanish
- Seasonality: All seasons
Ingredients
- 4 slices stale bread (or sandwich bread)
- 7 oz milk
- 2 eggs
- as needed olive oil
- 5 tbsps sugar
- 1 cinnamon stick
- as needed powdered sugar
- as needed
Steps
Heat the milk with sugar and cinnamon, without boiling.
Cut four slices from the stale bread with little crumb.
Soak the bread slices in the warm milk for 10 minutes.
Dip each slice in beaten egg and then fry in olive oil.
Flatten with a spatula.
Enrich to taste.
For my torrijas with sugar, cinnamon, and almonds, and with chocolate chips.
With strawberry syrup and fresh strawberries, and with honey.
Dust with powdered sugar.
Instagram Reel
You can also find a reel dedicated to Torrijas de leche on my Instagram page HERE.
Affiliate link #adv
If you don’t have suitable stale bread, you can use sandwich bread.
