Vanilla torrijas recipe, an aromatic whim that will surprise you very pleasantly


Look, we like torrijas and we almost always make them by bathing the bread in milk and covering them with sugar or a honey syrup. This time instead of flavoring the milk in the bath with sugar and cinnamon as tradition dictates, I wanted to make this recipe for Vanilla Torrijas, an aromatic whim, which will surprise you very pleasantly.

With half a loaf of bread that we had left over from yesterday, we have prepared them early this morning following our advice to make creamy French toast and we have given a good surprise to the family who have found a very special breakfast on a vacation day. Maybe you too dare to prepare them for yours.


For 4 people
  • Bread for torrijas or bread from the day before 200 g
  • Vanilla 1 pod
  • Milk 250 ml
  • 4 tablespoons sugar
  • Egg 1
  • Lemon peel a few hairs
  • Orange peel a few hairs

How to make vanilla French toast

Difficulty: Medium
  • Total time 20 m
  • Elaboration 10 m
  • Cooking 10 m
  • Repose 30 h

To flavor the milk, we take out the inside of a vanilla bean and put it to simmer with three tablespoons of sugar, some orange peel and some lemon peel. Once the boil breaks, we turn off the heat and let it infuse for 30 minutes so that the milk cools down. If you do not have pods, you can use vanilla essence in powder or liquid that you will find without difficulty.

We cut the slices of bread a little diagonally to make them longer and cover them with the strained milk to prevent any impurities from falling on us. We leave for about 30 minutes so that the torrijas absorb all the milk. If necessary we can add more.

We beat an egg, pass the torrijas through it and fry them in hot oil, but not too much, until they are golden brown. In the process the torrijas increase in size. We use sunflower oil so it doesn't cover the vanilla flavor. We drain on absorbent paper and sprinkle with sugar, (today without cinnamon) so that the aromas of vanilla flood us at the first bite. It will be an unforgettable sensation, I assure you.

With what to accompany the vanilla torrijas

Although I prefer them freshly made, warm so that the crumb has become a cream, these vanilla torrijas can be eaten cold, or if you like, submerged in a milk bath. In one way or another they are an ideal Easter recipe for breakfasts and snacks. Who wants one?

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