Spanish French Toast
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- Olive oil as needed
- 2cups milk
- Pinch salt
- ½cup sugar
- 2eggs
- 2large, very thick slices eggy bread, like brioche or challah, preferably stale, cut in half, or 4 smaller slices
- Cinnamon sugar
- Warmed maple syrup or honey, optional
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
581 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 86 grams carbohydrates; 1 gram dietary fiber; 68 grams sugars; 17 grams protein; 392 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Pour olive oil to a depth of ½ inch in a broad, deep skillet over medium-high heat; bring it to a temperature of about 350 degrees. When ready, a small cube of bread dropped into oil will sink to bottom, then immediately rise to top.
- Step 2
Meanwhile, whisk together the milk, salt and sugar in a broad bowl. In a separate bowl, beat eggs. When oil is ready, soak a piece of bread in milk, then dip in egg. Shake off excess liquid, then transfer to oil. Stand back, as it will spatter. Repeat with remaining bread.
- Step 3
Cook about a minute on each side, turning carefully; bread should be very crisp on edges. When done, transfer to a plate, sprinkle with cinnamon sugar and serve immediately, with honey or maple syrup if you like.
Private Notes
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Cooking Notes
Santiago
Important tip: here in Spain we infusionate the milk previously with lemon or orange zest (normally orange), cinnamon stick and vanilla (just to boil, rest 5 minutes, then set apart pardon my english the orange cinamon and vanilla and pour the milk over the slices of bread). Now, let the slices of bread soak the milk for about 30 minutes to 1 night (it depends on what bread you use but in any case you want it to be veeery moist? in the inside while fried in the outside)
Modestchef
I found virtually the same recipe in Bittman’s "The Best Recipes in the World," with tweaks that seem to be improvements over the one given here. The other has cream and less sugar (it’s a recipe from José Andres, the D.C.-based chef and Bittman’s pal). Bittman warns that if you’re inclined to substitute for the rich cream and milk, try a plainer recipe. He’s right. The result was the most custard-y “French” toast I’ve ever experienced. No need to add maple syrup or honey, to my palate.
hard
I’m a kid so it’s hard
Sadie
Cubans call these Torrejas. Our version has no citrus flavors. Stale Cuban bread, infused milk with cinnamon and the egg soak. It doesn’t sound like anything special, right. Wrong. The best part, you make an anise infused syrup and you pour over it all. Let that amazing anise syrup seep into each piece. If you think Torrejas are good warm, take it to the fridge until it’s chilled through…you’ll never have them warm again.
Asetmeyer
I followed some of Santiago’s suggestions, minus the 30 minute soak, and it was delicious.
chrissi
Yum x1000! Bread pudding fried! Doesn’t get better.
GreenGirl
I made this with sourdough blueberry muffin bread and it was a hit. Next time I may let the bread soak in the milk mixture a little longer, as suggested by one of the other comments.
diva
EXCELLENT. I used half the sugar and followed the tip of steeping milk with cinnamon, orange zest, and vanilla. Will now be my go to French toast recipe.
Grace
This was delicious! We used 3 eggs, 1/2C of milk, a smidge of vanilla paste, and a tablespoon of turbinado for the soak. Also instead of olive oil we subbed grapeseed.
hard
I’m a kid so it’s hard
Modestchef
I found virtually the same recipe in Bittman’s "The Best Recipes in the World," with tweaks that seem to be improvements over the one given here. The other has cream and less sugar (it’s a recipe from José Andres, the D.C.-based chef and Bittman’s pal). Bittman warns that if you’re inclined to substitute for the rich cream and milk, try a plainer recipe. He’s right. The result was the most custard-y “French” toast I’ve ever experienced. No need to add maple syrup or honey, to my palate.
Santiago
Important tip: here in Spain we infusionate the milk previously with lemon or orange zest (normally orange), cinnamon stick and vanilla (just to boil, rest 5 minutes, then set apart pardon my english the orange cinamon and vanilla and pour the milk over the slices of bread). Now, let the slices of bread soak the milk for about 30 minutes to 1 night (it depends on what bread you use but in any case you want it to be veeery moist? in the inside while fried in the outside)
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