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Traditional Spanish Torrijas de Leche (Caramelized Cinnamon Brioche Toast)
Spain's beloved Easter delicacy: thick slices of brioche thoroughly soaked in warm cinnamon-citrus milk, dipped in egg, pan-fried golden, and coated in fragrant cinnamon sugar.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
servings
6
- Thick slices of day-old brioche bread (2.5 cm)6 pc
- Whole milk600 ml
- Cinnamon stick1 pc
- Strip of fresh lemon peel1 pc
- Large eggs, well beaten2 pc
- Granulated sugar mixed with ground cinnamon80 g
- Light olive oil or sunflower oil for pan-frying150 ml
Preparation Steps
1
Simmer milk with cinnamon stick, lemon peel, and 2 tbsp sugar for 5 mins; cool slightly. Soak bread slices in the warm milk until thoroughly saturated but holding shape.
8 min timer
2
Carefully lift each milk-soaked slice and dredge completely in the beaten egg.
3 min timer
3
Fry in hot oil for 2 mins per side until deep golden outside and custard-creamy within. Roll immediately in cinnamon-sugar coating.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
340
Protein
8g
Carbohydrates
48g
Fat
13g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
