Print

Crispy Spanish Torrijas Recipe Easy Cinnamon Sugar Chocolate Dip

crispy Spanish torrijas - featured image
Print Recipe

A traditional Spanish take on French toast with a crispy exterior, soaked in cinnamon-infused milk, fried to golden perfection, and served with a luscious cinnamon sugar coating and a rich chocolate dip with a hint of orange zest.

Ingredients

  • Stale white bread or brioche slices (about 1-inch thick) – day-old bread works best for soaking
  • Whole milk (2 cups / 480ml)
  • Granulated sugar (1/4 cup / 50g)
  • Cinnamon stick (1)
  • Vanilla extract (1 tsp)
  • Large eggs (2)
  • Vegetable oil or olive oil (for frying)
  • Cinnamon sugar mix (1/2 cup sugar + 2 tsp ground cinnamon)
  • Dark chocolate (4 oz / 115g), chopped
  • Heavy cream (1/4 cup / 60ml)
  • Orange zest (1 tsp)
  • Pinch of sea salt

Instructions

  1. Infuse the Milk (10 minutes): In a small saucepan, combine whole milk, granulated sugar, and the cinnamon stick. Warm over medium heat until just below boiling, stirring occasionally to dissolve the sugar. Remove from heat, add vanilla extract, and let steep for 10 minutes. Remove the cinnamon stick afterward.
  2. Prepare the Bread: Arrange your bread slices in a shallow dish. Pour the warm cinnamon milk over the bread, making sure each slice soaks thoroughly but doesn’t become mushy. Let them sit for about 5 minutes, flipping once halfway through for even soaking.
  3. Beat the Eggs: In a separate bowl, whisk the eggs until smooth. This is your coating before frying.
  4. Heat the Oil: Pour about 1/2 inch (1.2 cm) of vegetable or olive oil into a frying pan. Heat over medium heat until it reaches about 350°F (175°C) or until a small piece of bread sizzles immediately upon contact.
  5. Coat and Fry: Carefully lift each soaked bread slice, letting excess milk drip off. Dip both sides into the beaten eggs, then place in the hot oil. Fry for about 2-3 minutes per side or until a deep golden brown and crispy. Avoid overcrowding the pan to keep temperatures steady.
  6. Drain and Coat: Remove torrijas with a slotted spoon and drain on paper towels. While still warm, generously sprinkle both sides with the cinnamon sugar mix. The sugar sticks best when the torrijas are hot.
  7. Make the Chocolate Dip: In a small saucepan, warm the heavy cream over low heat until simmering. Remove from heat and add chopped dark chocolate, orange zest, and a pinch of sea salt. Let sit for 1-2 minutes, then whisk until smooth and glossy.
  8. Serve: Plate the torrijas warm with a small bowl of the chocolate dip on the side for dipping. Enjoy immediately for the best texture contrast.

Notes

Use day-old or slightly dried bread for best soaking results. Maintain oil temperature around 350°F (175°C) to avoid greasy or undercooked torrijas. Sprinkle cinnamon sugar immediately after frying while still hot for best adhesion. Chocolate dip can be made ahead and gently reheated. For gluten-free or dairy-free versions, substitute bread and milk accordingly.

Nutrition

Keywords: torrijas, Spanish dessert, cinnamon sugar, chocolate dip, crispy French toast, easy brunch recipe, traditional Spanish recipe

Find it online: https://perkypan.com/crispy-spanish-torrijas-recipe-easy-cinnamon-sugar-chocolate-dip/