Breakfast · Spanish

Spanish Torrijas with Sherry

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 19, 2026

Think of torrijas as Spain's answer to French toast, with a splash of sweet sherry in the custardy soak. Thick slices of bread drink up the eggy mixture, fry to a crisp golden edge, and get a snowy dusting of powdered sugar. It is a weekend breakfast that feels special without any fuss.

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Spanish Torrijas with Sherry

Why you'll love this

  • Ready in about 30 minutes for a brunch that feels fancy.
  • The sherry adds a warm, grown-up depth you do not get from regular French toast.
  • Just a handful of pantry ingredients.
  • Crisp edges, custardy centers, every single time.

EveryDayMeal recipe

Spanish Torrijas with Sherry

Prep
15m
Cook
15m
Total
30m
Serves
2
Level
Easy

Ingredients

  • 2 medium eggs
  • 2 tablespoons heavy cream
  • 2 tablespoons milk
  • 3 teaspoons granulated sugar
  • 3 tablespoons sweet sherry
  • 4 slices thick-cut bread
  • about 2 tablespoons olive oil, for frying
  • powdered sugar, to serve
  • creme fraiche or Greek yogurt, to serve

Equipment

  • Wide shallow bowl
  • Whisk
  • Large skillet
  • Spatula

Instructions

  1. In a wide, shallow bowl, whisk together the eggs, heavy cream, milk, granulated sugar, and sweet sherry until smooth and evenly combined, so every bite tastes gently sweet.
  2. Cut each slice of bread in half, then lay the pieces in the egg mixture and turn to coat both sides. Let them soak for about 10 minutes, turning now and then, so the centers absorb the custard but the bread does not fall apart.
  3. Heat about 1 1/2 tablespoons olive oil in a large skillet over medium heat until it shimmers. Fry the soaked bread for about 3 minutes per side, until deep golden and crisp at the edges.
  4. Transfer the finished pieces to a plate in a low oven (around 200F) to stay warm while you fry the rest, adding a little more oil to the pan as needed.
  5. Divide the torrijas among plates, dust generously with powdered sugar, and serve with a spoonful of creme fraiche or Greek yogurt on the side.

Tips from the kitchen

  • Use day-old bread if you can. Slightly stale slices soak up the custard without turning to mush.
  • Keep the oil hot but not smoking so the outside crisps before the inside overcooks.
  • Dust with powdered sugar right before serving so it stays bright and dry instead of melting in.

Estimated nutrition per serving: 390 cal · 11g protein · 42g carbs · 18g fat

Make it your own

  • Swap the sweet sherry for a splash of orange juice or vanilla for an alcohol-free version.
  • Add a pinch of ground cinnamon to the soak for a cozier, spiced flavor.
  • Drizzle with warm honey instead of dusting with powdered sugar.

Storing & make-ahead

Torrijas are best fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. Reheat in a 350F oven or a dry skillet to bring back the crisp edges. Avoid the microwave, which turns them soggy.

Good to know

What bread works best?
Thick slices of a sturdy loaf like brioche, challah, or a rustic white bread hold up best. Day-old bread soaks without falling apart.
Can I taste the alcohol?
The sherry mellows as it cooks and mostly adds a sweet, nutty warmth. For a fully non-alcoholic version, use orange juice instead.
Why did my bread fall apart?
It soaked too long or the bread was too soft. Keep the soak around 10 minutes and use thick, slightly stale slices.
Can I make these ahead?
They are best right out of the pan, but you can soak the bread ahead and fry just before serving for a fresher result.

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