Celebrating Easter without french toast would feel incomplete to many families. Torrijas have long stood as a traditional Easter dessert, and they deserve a place in homes that honor the holiday with warmth and memory. While recipes have evolved, the guiding wisdom often comes from grandmothers and mothers who pass down practical tips and the spirit of home cooking.
To ensure torrijas are part of the holiday meal, here is a straightforward recipe that yields reliable results. The goal is simply to produce perfect, fragrant slices that soak up just the right amount of milk and become tender inside and lightly crisp on the outside.
- A loaf of bread, fresh or day-old (the idea that only stale bread works is a myth that many cooks dispel with a late simmer).
- 600 ml of milk, chosen by preference: whole, semi-skimmed, or skim.
- 3 eggs.
- Cinnamon for dusting.
- A cinnamon stick for the milk infusion.
- 100 g sugar.
- Olive oil for frying.
Step by step, the process becomes almost meditative, with the aroma of milk, cinnamon, and sweet sugar filling the kitchen. The bread should be sliced into pieces about 2 cm thick, a size that holds together when soaked and fried. Softer bread absorbs more milk, while older bread needs less soaking to maintain structure.
The preparation begins by heating the milk with two cinnamon sticks and the sugar until it boils. As this happens, bread slices are arranged for soaking. A deep plate holds the warm milk so the slices can soak evenly, one at a time. Meanwhile, a second dish is prepared for beating the eggs until smooth.
To prevent sogginess and ensure quick frying, the pan is heated with olive oil over high heat. Each bread slice is dipped into the hot milk, then briefly into the beaten eggs, and finally placed into the hot oil. The goal is to keep the slice soft inside without it turning mushy or falling apart.
As soon as the edges begin to turn a light gold, the torrija is flipped to finish cooking the other side. When both sides are evenly browned, the torrija is transferred to a plate lined with paper to drain excess oil. While still hot, it is gently pressed with a spatula and dusted with cinnamon, enhancing both aroma and flavor.
With careful timing, the torrijas emerge with a delicate balance: the outside holds a subtle crisp, while the interior remains tender and moist. They can be enjoyed plain, or with a light dusting of cinnamon and a sprinkle of sugar for that familiar sweet finish. These steps reflect a practical approach to a beloved Easter treat, preserving the essence of traditional cooking while inviting modern home cooks to recreate the experience in their own kitchens [citation: family recipes and culinary traditions].
Perfection comes from practice. If the bread is very fresh, a shorter soak helps the slice keep its shape. If the bread has aged a day or two, a slightly longer soak may be suitable. The method remains simple, and the result is consistently comforting, a small ritual that signals the season in every bite [attribution: household culinary wisdom].