Torrija (Spanish French Toast)
A beloved Spanish dessert often enjoyed during Easter, Torrija is a rich, custardy take on French toast made with slices of stale bread soaked in spiced red wine syrup, then caramelized in butter until golden and crisp. Finished with whipped cream or a drizzle of reduced syrup, it’s an indulgent taste of Spain’s sweet tradition.
Ingredients
- thick slices of stale bread
- 75 ml red wine (preferably a high-quality Rioja
- 1 star anise
- peel of 1 orange
- 1 cinnamon stick
- peel of 1 lemon
- 250 g sugar (divided)
- butter for frying
- 300 ml water
- Whipped cream, sweetened with a little sugar (for serving)
Instructions
Make the Soaking Syrup:
- In a large saucepan, combine the red wine, star anise, orange and lemon peels, cinnamon stick, ¾ of the sugar (about 187g/ 1 cup), and water. Cook over medium heat, stirring occasionally, until the sugar is fully dissolved and the flavors are well infused.
- Once done, strain the mixture to remove the solids and let the liquid cool completely before using it in the recipe. Reserve the remaining sugar (63g/ ⅓ cup) for cooking the torrija later.
Soak the Bread:
- Place the slices of stale bread in a shallow dish and pour the cooled wine syrup over them, ensuring each piece is fully submerged.
- Let soak for 3–4 hours, turning occasionally, until the bread is completely saturated.
- After soaking, gently lift the slices out and let them drain slightly to avoid excess liquid in the pan.
To Cook the Torrijas:
- Sprinkle 25-50g of sugar over each slice of bread.
- Heat a pan to low-to-medium, add a nut of butter and caramelize the torrijas on both sides until golden and crisp.
For Serving:
- Serve each torrija with a dollop of whipped cream sweetened with a bit of sugar.
Notes
Tips: If you have any of the soaking mixture left, reduce it in a pan until it thickens into a syrup, and drizzle it over the whipped cream for an added touch of sweetness.
Tried this recipe?Let us know how it was!