Breakfast · Spanish

Sherry-Soaked Spanish Torrijas

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 17, 2026

Think of torrijas as Spain's answer to French toast, with a splash of sweet sherry that makes them feel a little special. Thick slices of bread soak up an eggy, creamy custard, then fry until the edges turn crisp and deep golden. Dust with powdered sugar and add a dollop of creme fraiche, and you have a cozy breakfast worth slowing down for.

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Sherry-Soaked Spanish Torrijas

Why you'll love this

  • Ready in about 30 minutes with pantry staples.
  • The sweet sherry gives it a grown-up, special-occasion twist.
  • Crispy edges and a soft custardy center in every bite.
  • A fun Spanish spin on classic French toast.

EveryDayMeal recipe

Sherry-Soaked Spanish Torrijas

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

Ingredients

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

Equipment

  • Wide shallow bowl
  • Whisk
  • Large skillet
  • Spatula

Instructions

  1. In a wide, shallow bowl, whisk together the eggs, heavy cream, milk, granulated sugar, and sherry until smooth and evenly blended, so every slice picks up the same sweet, boozy flavor.
  2. Cut each slice of bread in half, then lay the pieces in the egg mixture and turn to coat both sides well. Let them soak for about 10 minutes, turning now and then, until the bread has drunk up the liquid but still holds its shape (you want custardy, not falling apart).
  3. Heat about 1 1/2 tablespoons olive oil in a large skillet over medium heat until it shimmers. Cook the soaked bread for about 3 minutes per side, until deep golden and crisp at the edges. Move finished pieces to a low oven to stay warm while you fry the rest.
  4. Divide the torrijas among plates and dust generously with powdered sugar. Serve with a spoonful of creme fraiche or Greek yogurt alongside for a cool, tangy contrast.

Tips from the kitchen

  • Use day-old bread if you can, since slightly stale slices soak up the custard without turning to mush.
  • Don't rush the soak. Ten minutes lets the center turn creamy, which is what sets torrijas apart from quick French toast.
  • Fry in batches and keep them warm in a 200F oven so every piece stays crisp when you serve.

Estimated nutrition per serving: 420 cal · 12g protein · 42g carbs · 22g fat

Make it your own

  • Skip the sherry and use a splash of vanilla and a pinch of cinnamon for a kid-friendly version.
  • Drizzle with warm honey instead of dusting with powdered sugar.
  • Swap creme fraiche for Greek yogurt or a scoop of vanilla ice cream if you want dessert.

Storing & make-ahead

Torrijas are best fresh and crisp. Store leftovers in an airtight container in the fridge up to 2 days, then reheat in a 350F oven or a skillet to bring back the crisp edges. Avoid the microwave, which makes them soggy.

Good to know

Can I make torrijas without alcohol?
Yes. Leave out the sherry and add a little extra milk plus a splash of vanilla. You'll lose the boozy note but still get a lovely custardy toast.
What kind of bread works best?
Thick slices of a sturdy loaf like brioche, challah, or a rustic country bread hold up best. Slightly stale bread soaks better than very fresh.
Why is my bread falling apart?
It soaked too long or the bread was too soft. Keep the soak to about 10 minutes and use thick, firm slices.
Can I use butter instead of olive oil?
You can, though olive oil is traditional and handles the heat well. A mix of butter and oil gives you flavor without burning.

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