Breakfast · Spanish

Sherry-Soaked Torrijas (Spanish French Toast)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 17, 2026

Torrijas are Spain's answer to French toast: thick bread soaked in a sweet, sherry-spiked custard, then fried until the edges go crisp and golden. It is a little richer and a little boozier than the breakfast version you know, which makes it feel like a treat. Dust with powdered sugar and serve with a cool spoonful of creme fraiche.

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Sherry-Soaked Torrijas (Spanish French Toast)

Why you'll love this

  • Crisp golden edges with a soft, custardy center.
  • The sherry gives it a grown-up, special-occasion flavor.
  • Ready in about 30 minutes with pantry staples.
  • A smart way to use up bread that is past its prime.

EveryDayMeal recipe

Sherry-Soaked Torrijas (Spanish French Toast)

Prep
15m
Cook
15m
Total
30m
Serves
4
Level
Easy

Ingredients

  • 2 medium eggs
  • 2 tablespoons heavy cream
  • 2 tablespoons milk
  • 3 teaspoons granulated sugar
  • 3 tablespoons sweet sherry
  • 4 slices thick-cut bread
  • about 2 tablespoons, for frying olive oil
  • to serve powdered sugar
  • to serve creme fraiche

Equipment

  • Wide shallow bowl
  • Whisk
  • Large skillet
  • Baking sheet
  • Spatula

Instructions

  1. In a wide, shallow bowl, whisk together the eggs, heavy cream, milk, granulated sugar, and sherry until smooth, so the custard coats the bread evenly.
  2. Cut each slice of bread in half and lay the pieces in the custard, turning to coat both sides. Let them soak for about 10 minutes, flipping now and then, until the bread has drunk up the liquid but still holds its shape (you do not want them falling apart).
  3. Heat about 1 1/2 tablespoons olive oil in a large skillet over medium heat until it shimmers. Cook the bread for about 3 minutes per side, until deep golden and crisp at the edges.
  4. Move the cooked pieces to a low oven (around 200F) on a baking sheet to stay warm while you fry the rest, adding a little more oil as needed.
  5. Divide the torrijas among plates, dust generously with powdered sugar, and serve with a spoonful of creme fraiche or Greek yogurt on the side.

Tips from the kitchen

  • Use day-old, sturdy bread. Slightly stale slices soak up the custard without turning to mush.
  • Keep the oil at a steady medium heat. Too hot and the outside burns before the center warms through.
  • Do not skip the full 10-minute soak. That is what gives torrijas their soft, custardy inside.

Estimated nutrition per serving: 260 cal · 7g protein · 28g carbs · 13g fat

Make it your own

  • No sherry? Use orange juice with a splash of vanilla for an alcohol-free version.
  • Add a pinch of ground cinnamon and a strip of lemon zest to the custard for a classic Spanish touch.
  • Swap creme fraiche for Greek yogurt or a drizzle of honey.

Storing & make-ahead

Best eaten fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a 350F oven or a dry skillet to crisp the edges back up. Avoid the microwave, which makes them soggy.

Good to know

What bread works best?
Thick slices of a sturdy loaf like brioche, challah, or a rustic country bread. Day-old bread holds up better than fresh.
Can I make the custard ahead?
Yes. Whisk it up to a day ahead and keep it covered in the fridge, then soak the bread just before frying.
Is the alcohol cooked off?
Most of it cooks away during frying, leaving the flavor. For a fully alcohol-free version, use orange juice instead.
Why did my torrijas fall apart?
They soaked too long or the bread was too soft. Use sturdier bread and keep the soak to about 10 minutes.

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