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Custard French toast. Easy Easter dessert

Custard French toast. Easy Easter dessert

people icon For 5 euro icon € 0.55 /pers. calories icon 267 kcal/100g


  • 1/2 loaf of torrijas bread or plain bread from the previous day
  • 60g sugar
  • 3 eggs
  • 400 ml of milk
  • 1 Teaspoon vanilla extract
  • Mild olive oil for frying
  • To coat the torrija: 2 tablespoons of sugar
  • 1/2 teaspoon ground cinnamon

Holy Week is coming and bakeries throughout Spain are filled with torrijas , the most representative sweet of these dates. So simple and so rich at the same time. Perfect example of take-away cooking, especially if we use day-old bread for its preparation.

I love to vary and not always repeat the same torrijas. I think that, if you take a look at my files, it will be easy for you to understand what I’m telling you because you will find all kinds of versions. Traditional milk torrijas, wine torrijas , torrijas filled with pastry cream , coffee torrijas , brioche or roscón de reyes torrijas, caramelized torrijas and many more.

It is a typical sweet that has a thousand ways to prepare and today I add one more to the long list, custard torrijas . Their preparation is simple and traditional, but with a different touch that makes them extraordinarily soft, creamy and delicious. If you want to surprise with something different, I advise you to try them this year, they will become a classic in your kitchen.

For them to turn out well, it is very important to make a light custard that soaks the bread well. Don’t be tempted to thicken it because otherwise it will stay on the surface of the slices and you won’t achieve the objective. That said, the rest of the process is the same as a traditional torrija . Once the bread is soaked, all that remains is to fry it (in this case they are not coated in egg because the custard includes it as standard), coat it in sugar and cinnamon and enjoy!

You couldn’t ask for more from these custard torrijas, a perfect combination, a delicate delicacy. I hope you like the recipe and prepare it at home these days.

Preparation of easy custard

  1. The first thing to do is prepare a clear, fairly liquid custard, in which to soak the slices of bread. In a saucepan or saucepan, beat two of the three eggs and add the vanilla essence. We add the milk and sugar. We heat the milk and sugar, stir well and put it on the heat.
  2. We heat the mixture while stirring until it reaches 82º C. It should not boil so that the egg does not break, so be very careful with the temperature.
  3. We can flavor the custard by adding a cinnamon stick and/or the peel of half an orange or lemon. This is completely optional, up to taste. In any case, when the custard has thickened slightly and there is no foam on the surface, we remove it from the heat. We reserve.

Preparation of the custard torrijas

  1. We cut the bread into slices approximately one and a half centimeters thick and place them on a platter that will fit them all without leaving much space.
  2. Pour half of the custard on top and let it soak slightly. Then we turn the bread slices over and pour the rest of the custard over them.
  3. Prick the surface of all the slices with a skewer to help the custard penetrate inside. We want them to be well soaked in custard so that their interior, once fried, is creamy.
  4. We let the bread rest in the custard for a minimum of an hour or until the custard has cooled and disappeared as much as possible. When it’s time to finish the torrijas, pour plenty of oil into a frying pan and heat it over medium-high heat.

Frying and final presentation of the torrijas

  1. We fry the torrijas (there is no need to dip them in egg since the custard has it incorporated), turning to brown well on both sides. We remove them from the pan and transfer them to a plate with kitchen paper to absorb the excess oil.
  2. Mix the rest of the sugar and ground cinnamon in a bowl and coat the torrijas while they are still hot, so that the batter adheres well. We serve immediately, that’s how I like them, hot. Although we can also let them rest and consume cold.

Although torrijas are a typical Easter sweet, it is a shame to restrict their consumption to a few days a year. Dare to do them at other times of the year, you will like them.

Follow the entire custard torrijas recipe in the album photos. Don’t miss any details so that they turn out perfect.

Tips for perfect custard torrijas

  • The custard can be flavored (just like the milk in the classic torrijas recipe) with the peel of a citrus fruit (orange or lemon) and a cinnamon stick. It gives it a touch of interesting flavor.
  • The longer the bread slices sit in the custard, the better. The more soaked they will be and the creamier the result will be after passing through the pan. On many occasions, I have left them in the refrigerator overnight and finished them the next day. The result is spectacular.
  • The way I like to enjoy the torrijas is freshly made, warm, although there are various tastes on this matter. Consume them when you feel like it, but consume them. Don’t stop doing it because they are delicious.
  • You can replace olive oil with sunflower oil. Its flavor is neutral, although it does not hold up as well to achieve perfect frying.
  • If the bread is not special for torrijas, like the one I used, you should leave a little more time for the slices to soak up the custard.

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