Homemade Spanish torrijas Torrijas caseras




  • 1 baguette of about 1 kg (better from the day before)
  • 3/4 of a litre of milk
  • 3 soup spoons of sugar
  • 2 cinnamon sticks
  • 3 eggs
  • Honey or sugar
  • Extra virgin olive oil

Recipe for making homemade torrijas

Homemade 'Torrijas', made with bread and milk.


Cut the baguette (slightly slanted) into slices about 1 cm thick and put them on a large dish. Cook the milk with the cinnamon sticks and the sugar and pour the milk over the plate of bread, a little bit at a time, so the bread can absorb the milk. Leave the bread to stand for 15 minutes. Beat the eggs in a separate bowl, and dip the pieces of bread in the egg, coating them evenly, and fry them in a frying pan with very hot olive oil. 

Remove any foam that appears and replace the olive oil if it goes dark. When they are golden, take the 'torrijas' out of the frying pan, drain them and place them on a clean dish. Sprinkle them with sugar or powdered cinnamon or, if you wish, you can coat them in a honey syrup. To make the honey syrup, dilute some honey with a bit of water in a frying pan on the heat and dip the 'torrijas' in the liquid, coating them quickly in the syrup, and placing them afterwards on the dish.


Recipe taken from: March, L., Ríos, A., El libro del aceite y la aceituna, Alianza, Madrid, 1989.


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