Breakfast · Spanish

Sherry-Soaked Spanish Torrijas

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 7, 2026

Think of torrijas as Spain's answer to French toast, with a splash of sweet sherry that makes them feel special. Thick slices of bread soak up an egg and cream custard, then fry until the edges go dark gold and crisp. Dusted with icing sugar and served with cool creme fraiche, they turn a lazy weekend morning into something worth getting out of bed for.

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Sherry-Soaked Spanish Torrijas

Why you'll love this

  • Ready in about 30 minutes for a special weekend breakfast.
  • The sherry gives a grown-up twist on classic French toast.
  • Crisp golden edges with a soft, custardy middle.
  • Uses simple pantry staples plus a splash of sherry.

EveryDayMeal recipe

Sherry-Soaked Spanish Torrijas

Prep
15m
Cook
15m
Total
30m
Serves
2
Level
Easy

Ingredients

  • 2 medium eggs
  • 2 tbsp double cream
  • 2 tbsp milk
  • 3 tsp golden caster sugar
  • 3 tbsp sweet sherry
  • 4 thick slices bread
  • olive oil, for frying
  • icing sugar, to serve
  • creme fraiche, to serve

Equipment

  • Wide shallow bowl
  • Whisk
  • Large frying pan
  • Fish slice or spatula

Instructions

  1. In a wide, shallow bowl, whisk together the eggs, cream, milk, caster sugar and sherry until smooth and evenly combined, so every slice gets the same sweet, boozy flavor.
  2. Cut each slice of bread in half, then lay the pieces in the egg mixture and soak for about 10 minutes, turning them gently now and then. You want the custard fully absorbed but the bread still holding its shape, not falling apart into mush.
  3. Heat 1 and a half tablespoons of olive oil in a large frying pan over medium heat until it shimmers. Fry the soaked bread for about 3 minutes per side until deep golden and crisp at the edges, which gives you that contrast between the crunchy outside and soft custardy center.
  4. Transfer the cooked pieces to a low oven to keep warm while you fry the rest, so everyone eats them hot and crisp rather than cooling on the plate.
  5. Divide the torrijas between plates, dust generously with icing sugar, and serve with a spoonful of creme fraiche or Greek yogurt on the side.

Tips from the kitchen

  • Use bread that is a day or two old, since slightly stale slices soak up custard without turning to paste.
  • Keep the oil at a steady medium heat. Too hot and the outside burns before the center warms through.
  • Do not crowd the pan. Fry in batches so each slice crisps evenly.

Estimated nutrition per serving: 390 cal · 11g protein · 38g carbs · 21g fat

Make it your own

  • Swap the sweet sherry for a little orange juice and zest for an alcohol-free version.
  • Use brioche or challah for an even richer, more tender result.
  • Warm a spoonful of honey or drizzle maple syrup over the top instead of icing sugar.

Storing & make-ahead

Best eaten fresh and hot. Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a hot pan or oven to bring back the crisp edges (the microwave will make them soft).

Good to know

Can I make torrijas without sherry?
Yes. Replace the sherry with the same amount of milk plus a splash of vanilla or orange juice for flavor.
What bread works best?
Thick slices of slightly stale white bread, brioche or a rustic loaf all work well. Fresh, soft bread can turn mushy.
Why is my toast soggy in the middle?
Either it soaked too long or the pan was too hot, cooking the outside before the center set. Soak just until absorbed and fry over steady medium heat.
Can I soak the bread the night before?
It is better to soak on the day, but you can mix the custard ahead and refrigerate it overnight, then dip and fry in the morning.

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