Spanish Torrijas Cinnamon French Toast with Honey

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Torrijas are Spain's beloved answer to French toast, traditionally enjoyed during Holy Week and Lent. Thick slices of day-old bread are soaked in cinnamon and lemon-infused milk, dipped in egg, pan-fried until golden, and finished with a generous drizzle of warm honey. The result is crisp-edged, custardy in the center, and perfumed with warm spices.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 17 gFat
• 6 gSaturated Fat
• 68 gCarbs
• 3 gFiber
• 34 gSugar
• 15 gProtein
• 420 mgSodium
• 310 mgPotassium
• 230 mgCalcium
• 3.2 mgIron
• 2 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the spiced milk soak

• 2 cups (480 ml) whole milk
• 1 cinnamon stick
• 1 wide strip lemon peel (yellow part only)
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt

For the toast

• 8 thick slices (about 1 inch) day-old rustic bread or baguette
• 2 large eggs
• 2 tablespoons whole milk
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

For finishing

• 3 tablespoons honey, warmed
• 1 teaspoon ground cinnamon
• 1 tablespoon granulated sugar

Directions

1. Combine the 2 cups milk, cinnamon stick, lemon peel, 2 tablespoons sugar, vanilla, and salt in a small saucepan. Bring just to a gentle simmer over medium heat, stirring until the sugar dissolves. Remove from heat, cover, and let steep 10 minutes; discard the cinnamon stick and lemon peel.
2. Place the bread slices in a single layer in a shallow dish. Pour the warm spiced milk evenly over the bread and let soak 2-3 minutes per side, until saturated but not falling apart. Press gently so the tops absorb the milk.
3. Beat the eggs with the 2 tablespoons milk in a wide bowl until smooth. Lift each soaked bread slice, let excess milk drip off, then dip both sides in the egg mixture to coat lightly.
4. Heat the olive oil and butter in a large nonstick skillet over medium heat until the butter foams. Fry the bread in batches, 2-3 minutes per side, until deep golden brown and crisp. Add more oil if needed between batches.
5. Transfer the fried torrijas to a paper towel-lined plate to drain briefly, then arrange on a serving platter.
6. In a small bowl, stir together the 1 teaspoon ground cinnamon and 1 tablespoon sugar. Drizzle the warm honey over the torrijas and dust generously with the cinnamon-sugar mixture. Serve immediately while warm.

Cook’s Notes

• Use bread that is at least one day old; fresh bread will turn to mush. A dense country loaf, brioche, or a wide baguette cut into thick rounds works best.
• For an extra-flavorful version, swap 1/4 cup of the milk for sweet sherry or Pedro Ximénez wine and add it to the soaking milk after steeping.
• Keep finished torrijas warm in a 200°F (95°C) oven on a wire rack while you fry the rest; this keeps the crust crisp instead of soggy.
• If honey is too thick to drizzle, warm it with 1 teaspoon of water for 10 seconds in the microwave until it flows easily.
• Traditionally torrijas are also excellent finished with a light syrup made by simmering 1/4 cup honey with 2 tablespoons water and a cinnamon stick for 3 minutes.

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