In a large bowl, beat the eggs with the milk and vanilla.

Pour just enough oil in a large frying pan or skillet to cover the bottom completely. Set the pan to medium-high heat. (To test if the pan is hot enough, drip a drop of the egg mixture in the pan. If you can see it start to cook after a few seconds, the pan is ready).

Place each slice of bread in the egg mixture and flip it over so it's completely coated. The bread should be soggy but still firm enough to handle.

Transfer the bread slices to the frying pan.

Turn the slices over when the undersides are golden brown (2 or 3 minutes), Flip the slices with a spatula and cook the other side until golden brown (about 2 minutes).

Remove bread from the pan and transfer to serving plates.

Sprinkle each piece with cinnamon and sugar. Drizzle honey over the top and serve warm.


This dish is also known as Spanish Bread Pudding. It's eaten all year long in Spain, but it's especially popular during Lent. It might make a good Easter breakfast if you're looking for a new tradition.

Mr Breakfast would like to thank kidpancake for this recipe.

Recipe number 2154. Submitted 9/19/2007.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From adora

It depends on where you are from - whether it is called torreja or torrija.

Comment submitted: 10/2/2012 (#14486)



From BeckHeim (Team Breakfast Member)

My mother used to make this. It is a good recipe. But it is called Torrejas not Torrijas, just by the way.

Comment submitted: 10/2/2012 (#14485)



From GildaNV

Recipe Rating (out of 5):

It was awesome!

Comment submitted: 9/20/2012 (#14453)



From Lindalawen

Exactly. And they have to be soaked in the milk (with the lemon that Muddybox said above) and, then, coat them in eggs.

Comment submitted: 12/1/2010 (#11650)



From Muddybox

Recipe Rating (out of 5):

For torrijas to be authentic they need to be fried in olive oil and the vanilla extract to be replaced with grated lemon rind.

Comment submitted: 3/2/2008 (#4733)

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