Spanish Language Blog

Easter Spanish desserts: Torrijas Posted by on Mar 29, 2013 in Spanish Culture

Como seguro que ya sabéis, una de mis cosas favoritas en relación con las fiestas en España es la cantidad de postres típicos que tenemos para cada una de ellas. La variedad para Semana Santa es enorme (he compartido algunas recetas en posts previos), y hoy quiero compartir con vosotros la forma más sencilla de preparar nuestras deliciosas torrijas. Alguna gente las considera iguales que las tostadas francesas, y hay varias formas de degustarlas, según los ingredientes que elijas: vino blanco, vino dulce (tinto), e incluso hay quien añade diferentes licores como coñac o incluso ron. Pero la forma tradicional es con leche, como vamos a ver.


  • 3 huevos
  • 1 litro de leche entera
  • 1 taza de azúcar
  • 2 cucharadas de canela
  • Aceite Extra de Oliva VirgenGood quality Extra Virgin Olive Oil
  • 1 cáscara de limón
  • Pan del día anterior


  1. Hierve a fuego lento la leche, media taza de azúcar y la cáscara de limón.
  2. Corta el pan en rebanadas gruesas.
  3. Remoja las rebanadas de pan en esta mezcla, cuando se haya enfriado.
  4. Calienta el aceite de oliva en una sartén honda. Mientras puedes batir los huevos, y poner las rebanadas en ellos.
  5. Fríe las rebanadas hasta que estén crujientes.
  6. Pon las tostadas en papel de cocina para que absorban el exceso de aceite. En otro cuenco mezcla el azúcar restante con la canela.
  7. Reboza las rebanadas en la mezcla de azúcar y canela, y déjalas enfriar un par de horas (si puedes…)

¡Y ya está! Hay quien también hace un sirope con miel y canela, y mojan las torrijas con él, pero ese no es mi caso. Ahora ya tenéis un postre delicioso que disfrutar durante algunos días, si es que duran más de uno

As you probably know, one of my favourite things in relation to festivities in Spain is the amount of typical desserts we have for each of them. Easter variety is great, (I have given some recipes in previous posts), and today I want to share with you the easiest way to cook our delicious torrijas. Some people consider them similar to French toasts, and there are several ways of tasting them, depending on the ingredients you choose: white wine, sweet red wine, and some add different liquors such as cognac or even rum. But the traditional way is with milk, as we will see.


  • 3 eggs
  • 1 liter of whole milk
  • 1 cup of sugar
  • 2 teaspoons of cinnamon
  • Good quality Extra Virgin Olive Oil
  • 1 lemon peel
  • A day-old bread


  1. Boil slowly the milk, ½ cup of sugar, and the lemon peel.
  2. Cut the bread in thick slices.
  3. Soak the slices of bread in this mixture, once it is cold.
  4. Heat the olive oil in a deep pan. You can beat the eggs meanwhile, and put the slices of bread in it.
  5. Fry the slices till they are crisp.
  6. Put the toast on paper towels to absorb excess oil. In another bowl mix the remaining sugar (1/2 cup) with the cinnamon.
  7. Cover the slices in the cinnamon sugar mixture and let them cool a couple of hours. (If you can resist eating them…)

And that’s it! Some people also make syrup with honey and cinnamon, and soak the torrijas in it, but that’s not my case. Now you have a delicious dessert you can enjoy for a few days, if they last more than one.

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About the Author: Magda

Hi all! I’m Magda, a Spanish native speaker writing the culture posts in the Transparent Language Spanish blog. I have a Bachelor’s in English Philology and a Master’s in Linguistics and Literature from the University of Granada, in Spain. I have also completed a Postgraduate Certificate in Education, and then worked as an English teacher in several schools and academies for several years. Last year was my first at university level. In addition, I work as a private tutor, teaching English and Spanish as a foreign language to students and adults. In my free time, I’m an avid reader and writer, editing and collaborating in several literary blogs. I have published my first poetry book recently. And last but not least, I love photography!


  1. Sydney:

    Es muy deliciosa! Gracias!