Spanish Torrijas are a simple Spanish-style sweet toast made by soaking gluten-free bread in cinnamon-infused dairy-free milk, dipping it in egg, and pan-frying until golden and tender. Finished with cinnamon sugar and optional maple syrup, fruit, or lemon zest, they're a cozy vegetarian breakfast or dessert that's especially good with slightly stale bread.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 3 servings.10 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 6 slices certified gluten-free bread, about 2 cm (¾ inch) thick; slightly stale works best
- 2 cups (480 ml) unsweetened dairy-free milk, such as soy, oat, or almond
- 1 cinnamon stick
- 2–3 tbsp sugar or maple syrup, to taste
- 1 tsp vanilla extract, optional
- 2 large eggs
- Pinch of salt
- 2–3 tbsp neutral oil or dairy-free vegan butter, for pan-frying
- Cinnamon sugar: 1/3 cup sugar mixed with 1–2 tsp ground cinnamon
- Optional finish: maple syrup, honey, lemon zest, or sliced fruit
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Instructions
- 1
Infuse the milk: Add the dairy-free milk, cinnamon stick, and sugar or maple syrup to a small saucepan. Warm over medium-low heat until steaming but not boiling. Remove from the heat, cover, and let steep for 10 minutes. Remove the cinnamon stick and stir in the vanilla, if using.
- 2
Soak the bread: Pour the warm milk into a shallow dish. Place the bread slices in the milk and soak for about 20–40 seconds per side, just until softened but still sturdy. Gluten-free bread can vary, so avoid oversoaking.
- 3
Dip in egg: Beat the eggs with the pinch of salt in another shallow dish. Carefully lift each soaked bread slice and let excess milk drip off. Dip it into the beaten egg, coating both sides.
- 4
Pan-fry: Heat a large skillet over medium heat and add about 1 tbsp of the oil or vegan butter. Fry the bread for 2–3 minutes per side, adding more of the remaining fat as needed, until deep golden brown and cooked through. Work in batches if necessary.
- 5
Coat: While the torrijas are still warm, gently coat each piece in the cinnamon sugar, or sprinkle the mixture generously over the top.
- 6
Serve: Serve warm with maple syrup, honey, lemon zest, or sliced fruit.
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