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This is the Spanish version of French toast and is especially enjoyed during the Easter Holy Week in Spain.

  • Yield: 4 servings


  • 3 large eggs
  • 3 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon vanilla extract
  • Pinch of freshly grated nutmeg
  • Pinch of salt
  • 1 3/4 cups whole milk
  • 1/4 cup heavy cream
  • 8 (1/2-inch thick) slices day-old French or other crusty peasant-style bread, or slice fresh bread and leave the slices out for an hour or two to harden slightly
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons confectioners' sugar
  • Syrup (optional)


  • In a large mixing bowl, combine the eggs, granulated sugar, 1 teaspoon of the cinnamon, vanilla, nutmeg, and salt, and whisk to dissolve the sugar. Add the milk and cream and whisk to combine.

  • Place 4 slices of the bread in the bowl with the batter and let sit until well moistened, 30 seconds to 1 minute.

  • In a large nonstick skillet, heat half of the oil and melt half of the butter over medium heat.

  • Carefully transfer the 4 soaked bread slices to the hot pan and cook until golden brown, about 3 minutes per side, turning once. Transfer to a warm plate and cover with aluminum foil to keep warm. Repeat with the remaining ingredients.

  • In a small mixing bowl, combine the remaining teaspoon of cinnamon with the confectioners' sugar.

  • To serve, divide the Torrijas among 2 to 4 plates. Dust with the cinnamon-sugar and serve with syrup, if desired.