Torrijas are a traditional Easter dessert that has delighted palates for generations. This year, several confectioners, such as Eva Arguiñano, have come up with an innovative version using brioche bread, which gives a softer texture and a delicate flavour to this classic sweet. That’s why today we want to tell you step by step the recipe for  making the best Easter Torrijas so that you can make them and enjoy them with your loved ones this 2025.

INGREDIENTS (FOR 4 PERSONS)

  • 4 thick slices of brioche bread
  • 500 ml milk
  • 250 ml cream
  • 1 egg
  • 25 g brown sugar
  • 1 vanilla pod
  • 1 cinnamon stick
  • Zest of 1 lemon
  • White sugar and cinnamon powder (for sprinkling)
  • Extra virgin olive oil
  • Mint leaves or orange peel (optional, for garnish)

1. INFUSE THE MILK

In a saucepan, heat the milk, cream, opened vanilla pod, cinnamon stick, lemon zest and brown sugar. Bring the mixture to the boil, remove from the heat and leave to cool. Once lukewarm, strain the mixture to remove the solids. This step is key to the deep, aromatic flavour of the torrijas. The vanilla and cinnamon combine perfectly with the sweetness of the brioche bread. You can prepare this infusion a few hours in advance to intensify the flavour.

2. BREAD PACKAGING

Place the slices of brioche bread on a wide baking tray. Beat the egg and add it to the infused milk mixture. Pour this mixture over the slices, making sure they are evenly soaked. Leave to stand for a few minutes until the bread has absorbed the liquid well. Don’t be in a hurry: a good soaking makes all the difference to the final texture. Brioche bread, being fluffy, absorbs very well without falling apart. You can turn them over carefully so that they soak in on both sides.

3. COOK THE TORRIJAS

Heat a non-stick griddle or frying pan and add a drizzle of olive oil. Cook the soaked slices over a medium heat, browning them on both sides until golden brown and crispy on the outside. It is important that the heat is not too high so that they cook on the inside. If you want a lighter version, you can use a griddle instead of frying them. The contrast between the golden outside and the soft inside is what makes them irresistible.

4. SPRINKLE AND SERVE

Mix white sugar with powdered cinnamon and sprinkle this mixture over the still warm torrijas. Serve immediately, garnishing with mint leaves if desired. You can also add a touch of honey or syrup for extra sweetness. If left to cool, they can be served with a scoop of vanilla ice cream. They are ideal as a dessert, snack or even a special breakfast.

This version of torrijas offers a lighter and more sophisticated alternative to the traditional deep-frying method. By cooking them on the griddle and using brioche bread, you achieve a dessert with a spongy texture and delicate flavour, ideal for enjoying at Easter or on any special occasion. Now, if you’re more of a ‘ready-made’ kind of person and you really want to surprise your palate with an incredible delicacy, we invite you to come to Font Del Llop Terraza and order the caramelised brioche bread torrija with homemade vanilla bourbon ice cream.