Breakfast · Spanish

Spanish Torrijas (Milk-Soaked Fried Bread)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 10, 2026

Torrijas are Spain's answer to French toast: thick slices of day-old baguette soaked in sweet, citrus-scented milk, then dipped in egg and fried until golden. A drizzle of honey finishes them off. They are the perfect use for stale bread and come together with pantry staples.

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Spanish Torrijas (Milk-Soaked Fried Bread)

Why you'll love this

  • Rescues stale bread into something special.
  • Warm citrus and cinnamon flavor in every bite.
  • A classic Spanish treat made with pantry staples.
  • Crisp outside, custardy inside.

EveryDayMeal recipe

Spanish Torrijas (Milk-Soaked Fried Bread)

Prep
15m
Cook
20m
Total
35m
Serves
6
Level
Medium

Ingredients

  • 1 medium orange, zested
  • 1 medium lemon, zested
  • 4 cups (1 quart) whole milk
  • 1/2 cup granulated sugar
  • 1 (3-inch) cinnamon stick
  • 1/3 cup dry sherry
  • 1 day-old baguette (about 12 ounces)
  • 1 cup olive oil
  • 4 large eggs
  • as needed honey, for serving

Equipment

  • Medium saucepan
  • Rimmed baking sheet
  • Large frying pan
  • Medium mixing bowl
  • Whisk
  • Microplane or fine grater
  • Flat spatula

Instructions

  1. Finely grate the zest of 1 orange (about 2 teaspoons) and 1 lemon (about 1 teaspoon) straight into a medium saucepan, so the oils flavor the milk.
  2. Add 4 cups whole milk, 1/2 cup sugar, and the cinnamon stick. Bring to a boil over medium heat, stirring to dissolve the sugar.
  3. Pull the pan off the heat and stir in 1/3 cup dry sherry. Let it cool until it is warm but safe to handle.
  4. Meanwhile, cut the baguette crosswise into 1-inch-thick slices (about 16) and lay them in a single layer on a rimmed baking sheet.
  5. Pour the warm milk mixture over the bread and soak for 5 minutes, then flip each slice and soak 5 minutes more. The bread should drink up most of the liquid but still hold together, not fall apart.
  6. Heat 1 cup olive oil in a large frying pan over medium-high until it shimmers. While it heats, whisk the 4 eggs together in a medium bowl.
  7. Working one slice at a time, dip the soaked bread in the egg to coat, let the excess drip off, and lay it in the hot oil. Add as many as fit in a single layer.
  8. Fry until deep golden-brown on the bottom, about 4 minutes, then flip and fry the second side 3 to 4 minutes more.
  9. Transfer to a paper towel-lined plate to drain, then repeat with the remaining slices. Serve warm with a generous drizzle of honey.

Tips from the kitchen

  • Use genuinely stale bread. Fresh baguette turns mushy and breaks apart when soaked.
  • Keep the oil hot but steady. Too cool and the torrijas soak up grease; too hot and they brown before the inside warms through.
  • Handle the soaked slices gently with a flat spatula so they stay intact going into the pan.

Estimated nutrition per serving: 360 cal · 10g protein · 42g carbs · 17g fat

Make it your own

  • Swap the sherry for a splash of orange juice or vanilla to keep it alcohol-free.
  • Dust with cinnamon sugar instead of honey for a crunchy finish.
  • Use thick-cut brioche or challah in place of baguette for a richer, softer version.

Storing & make-ahead

Best eaten fresh and warm. Store leftovers in an airtight container in the fridge up to 2 days, and reheat in a 350F oven for about 8 minutes to re-crisp the outside.

Good to know

Can I make torrijas without sherry?
Yes. Substitute an equal amount of orange juice, or use milk with a splash of vanilla extract for flavor.
My bread fell apart while soaking. What went wrong?
The bread was likely too fresh or soaked too long. Use firm, day-old baguette and keep soak times short.
Can I fry these in a different oil?
Olive oil is traditional, but a neutral oil like vegetable or canola works fine and gives a milder flavor.
Can I prep the milk mixture ahead?
Yes. Make it a day ahead and refrigerate, then warm it gently before soaking the bread.

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