Spanish torrijas

  • Serves: 4
  • Prep: 20mins
  • Cook: 15mins

Similar to French toast, these sweet golden slices make a great brunch or easy pud, piled high with fresh or frozen berries and sprinkled with cinnamon sugar.


  • 3 British Lion eggs
  • 150ml milk
  • 1tsp vanilla extract
  • 5 tbsp icing sugar, sifted
  • 12 slices baguette, cut 1.5cm thick diagonally
  • Sunflower oil, for frying
  • 1tsp ground cinnamon
  • 300g berries, to serve


  1. In a large bowl, whisk the British Lion eggs with milk, vanilla and 2 tbsp icing sugar. 
  2. Add the sliced baguette and turn until thoroughly soaked. 
  3. Heat a little oil in a large non-stick pan over a medium heat, add a few soaked bread slices and cook for 1-2 minutes until deep golden then turn over and cook for a further minute. 
  4. Transfer to a warm plate and repeat with the remaining slices. 
  5. Mix together remaining icing sugar and cinnamon. 
  6. Serve torrijas dusted with the sugar and berries.

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2.7 / 5 rating (11 votes)

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