Quick Recipe Version (TL;DR)

Yield: 10 pieces (about 5 servings)
Prep Time: 20 minutes (plus 30 minutes soak)
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes

Quick Ingredients

10 thick slices day-old bread (1–1.25 in / 2.5–3 cm), about 1 lb/450 g
Milk soak (Option A): 3 cups whole milk, peel of 1 orange + 1 lemon, 1 cinnamon stick, 1/3 cup sugar, pinch salt
OR Wine soak (Option B): 1.5 cups sweet wine (PX/Moscatel), 1 cup water, peel of 1 orange, 1/4 cup sugar, pinch salt
3 large eggs, beaten
1.5–2 cups neutral or light olive oil (shallow frying)
Finish: Honey syrup (1/2 cup honey + 2 tbsp water + 1 tsp lemon) OR cinnamon sugar (1/2 cup sugar + 2 tsp cinnamon)

Do This

1. Warm the milk or wine with citrus peel, cinnamon, sugar, and salt: simmer 2–3 minutes, then steep 10; strain.
2. Arrange bread in a snug dish and pour warm soak over; turn once; soak 20–30 minutes until custardy but intact.
3. Heat 1.5–2 cups oil in a skillet to 350°F/175°C. Beat eggs in a shallow bowl.
4. Lift bread, let excess soak drip, dip in egg, and fry 1.5–2 minutes per side until deep golden.
5. Drain on a rack. While warm, drizzle with heated honey syrup or toss in cinnamon sugar.
6. Rest 5 minutes so the crust sets; serve warm with a little orange zest.

Why You’ll Love This Recipe

Classic Spanish comfort: custardy centers, bronzed edges, and warming cinnamon-citrus aroma.
Great way to use stale bread—transforms leftovers into a special dessert or brunch treat.
Two authentic finishes: glossy honey syrup or crackly cinnamon-sugar.
Flexible soak: creamy milk infusion or festive sweet wine for a deeper, grape-honey note.

Grocery List

Produce: 1 orange, 1 lemon
Dairy: Whole milk (3 cups), eggs (3 large)
Pantry: Day-old sturdy bread, granulated sugar, honey, ground cinnamon, cinnamon stick, neutral or light olive oil, sweet wine (PX or Moscatel, optional), vanilla extract (optional), salt

Full Ingredients

For the Bread and Egg Coating

10 slices day-old sturdy bread (French, country loaf, or challah), 1–1.25 in / 2.5–3 cm thick (about 1 lb/450 g)
3 large eggs
1 tbsp milk or water (to loosen the eggs)

Milk-and-Citrus Soak (Option A)

3 cups (720 ml) whole milk
1/3 cup (65 g) granulated sugar
Strips of peel from 1 orange and 1 lemon (avoid white pith)
1 cinnamon stick (3 in / 7.5 cm)
1 tsp vanilla extract (optional)
Pinch fine salt

Sweet-Wine Soak (Option B)

1.5 cups (360 ml) sweet Spanish wine (Pedro Ximénez, Moscatel, or Málaga)
1 cup (240 ml) water
1/4 cup (50 g) granulated sugar
Strips of peel from 1 orange
1 cinnamon stick
Pinch fine salt

For Frying

1.5–2 cups (360–480 ml) neutral oil or light olive oil, for shallow frying

For Finishing (choose one)

Honey Syrup

1/2 cup (170 g) runny honey
2 tbsp (30 ml) water
1 tsp fresh lemon juice

Cinnamon Sugar

1/2 cup (100 g) granulated sugar
2 tsp ground cinnamon

Optional Garnish

Finely grated orange zest and a pinch of flaky sea salt

Step-by-Step Instructions

Step 1: Slice the bread and set up

Cut the day-old bread into 10 thick slices (1–1.25 inches). Arrange them in a snug, shallow casserole or rimmed dish so the slices overlap slightly but sit mostly in one layer. This ensures even soaking and easy flipping later. In a separate shallow bowl, beat the eggs with 1 tablespoon of milk or water and set aside.

Step 2: Infuse the milk or sweeten the wine

For Milk Soak: In a saucepan, combine the milk, sugar, citrus peels, cinnamon stick, vanilla (if using), and a pinch of salt. Bring to a bare simmer over medium heat (about 190°F/88°C). Simmer gently for 2–3 minutes, then remove from heat, cover, and steep 10 minutes. Strain and keep warm (not hot).

For Wine Soak: In a saucepan, combine the wine, water, sugar, orange peel, cinnamon stick, and a pinch of salt. Warm over medium heat until steaming with a few lazy bubbles (about 160–170°F / 71–77°C), 1–2 minutes; do not boil hard. Remove from heat, steep 5 minutes, then strain and keep warm.

Step 3: Soak the slices until custardy

Pour the warm soak over the bread in the dish. Let sit 12–15 minutes, then carefully flip each slice. Soak another 10–15 minutes until slices are heavy and custardy but still hold their shape when lifted. If using very dry bread, add a little extra warm milk or wine as needed.

Step 4: Heat the oil and prepare the finish

In a large, heavy skillet (10–12 inches), pour in 1.5–2 cups of oil to a depth of about 1/2 inch (1.25 cm). Heat over medium to 350°F/175°C. Meanwhile, for honey finish: warm honey, water, and lemon in a small pan until fluid and glossy (1–2 minutes). For cinnamon sugar: mix sugar and cinnamon in a shallow dish. Set a wire rack over a sheet pan for draining.

Step 5: Dip in egg and fry to deep golden

Working in batches, lift a soaked slice, let excess drip back, then dip both sides in beaten egg. Lay the slice into the hot oil, away from you. Fry 1.5–2 minutes per side until deeply golden and crisp at the edges. Keep the oil between 340–355°F (171–179°C), adjusting heat as needed. Avoid crowding the pan.

Step 6: Drain and finish while warm

Transfer fried slices to the rack to drain 30–60 seconds. While still warm, either drizzle with warmed honey syrup (let it soak in slightly) or toss/coat generously in cinnamon sugar for a crystalline crust. Repeat with remaining slices.

Step 7: Rest and serve

Let torrijas rest 5 minutes so the crust sets and the centers settle. Garnish with a whisper of orange zest and a pinch of flaky sea salt if you like. Serve warm—plain, with extra honey, or alongside fresh berries.

Pro Tips

Use day-old bread. Slightly stale bread soaks evenly without collapsing. Slice thick to protect the custard center.
Warm soak, not boiling. Heat helps absorption; too hot will make slices fragile and may curdle or over-soften.
Egg dip is the secret crust. A quick egg coating creates that classic bronzed exterior.
Mind the oil temperature. Aim for 350°F/175°C; too cool yields greasy torrijas, too hot scorches the sugar and spices.
Finish while warm. Honey penetrates and cinnamon sugar clings best on hot torrijas.

Variations

Baked Torrijas: After soaking, brush both sides with melted butter and bake at 400°F/200°C on a lined sheet for 14–16 minutes, flipping once. Finish with honey or cinnamon sugar.
Dairy-Free: Swap whole milk for oat or almond milk; add 1 tsp cornstarch to the soak to enrich body.
Crème Brûlée Style: After frying, dust the tops with superfine sugar and torch until glassy and caramelized.

Storage & Make-Ahead

The milk or wine soak can be made 3 days ahead and refrigerated; rewarm gently before using. Soak bread up to 1 hour before frying. Hold fried torrijas on a rack in a 200°F/95°C oven for up to 30 minutes. Store leftovers (finished) in an airtight container in the fridge for 2 days. Reheat on a rack at 325°F/165°C for 8–10 minutes; re-drizzle honey or dust with a little fresh cinnamon sugar. For longer storage, freeze fried (uncoated) torrijas on a sheet pan until firm, then bag for up to 1 month; reheat at 350°F/175°C for 12–15 minutes and finish afterward.

Nutrition (per serving)

Approximate for 2 pieces with honey: 580 calories; 24 g fat (8 g sat); 82 g carbs; 28 g sugars; 12 g protein; 320 mg sodium. Values will vary with bread type, oil absorption, and finish.

Classic Spanish Torrijas with Citrus and Cinnamon