•

•January 14, 2026

Seville Orange and Cream Sherry Torrijas

Total Time

35 min

Servings

4 people

Level

medium

Rating

(1)

Seville Orange and Cream Sherry Torrijas

These decadent Torrijas feature thick slices of day-old bread soaked in a milk mixture infused with sweet cream sherry and zesty orange peel. Fried until golden and rolled in cinnamon sugar, they offer a sophisticated Spanish twist on French toast that is perfect for Easter or a special brunch.

Ingredients

1 loaf stale baguette or brioche, cut into 1-inch thick slices

2 cups whole milk

1/2 cup sweet cream sherry

1/4 cup granulated sugar

2 strips orange zest

1 cinnamon stick

3 large eggs, beaten

1 cup mild olive oil or vegetable oil, for frying

1/2 cup cinnamon-sugar mix, for coating

Instructions

1

In a medium saucepan, combine the milk, granulated sugar, orange zest, and cinnamon stick. Heat gently over medium heat until the sugar dissolves and the mixture is hot, but not boiling.
2

Remove the saucepan from the heat, stir in the sweet cream sherry, and let the mixture steep for 10 minutes to infuse the flavors. Remove the zest and cinnamon stick.
3

Arrange the bread slices in a shallow baking dish and pour the warm milk mixture over them. Let them soak for 5 minutes, turning once, until saturated but not falling apart.
4

Heat the oil in a large frying pan over medium-high heat.
5

Carefully lift each bread slice, allow excess liquid to drip off, and dip into the beaten eggs to coat both sides.
6

Place the bread in the hot oil and fry for 2-3 minutes per side until deep golden brown and crispy.
7

Remove the torrijas from the pan and drain briefly on paper towels.
8

While still warm, roll the slices in the cinnamon-sugar mix until fully coated and serve immediately.

Recipe Details

Prep Time20 min

Cook Time15 min

Total Time35 min

Difficulty

medium

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•

Dessert

•January 14, 2026

Seville Orange and Cream Sherry Torrijas

Total Time

35 min

Servings

4 people

Level

medium

Rating

(1)

Seville Orange and Cream Sherry Torrijas

Ingredients

1 loaf stale baguette or brioche, cut into 1-inch thick slices

2 cups whole milk

1/2 cup sweet cream sherry

1/4 cup granulated sugar

2 strips orange zest

1 cinnamon stick

3 large eggs, beaten

1 cup mild olive oil or vegetable oil, for frying

1/2 cup cinnamon-sugar mix, for coating

Instructions

1

In a medium saucepan, combine the milk, granulated sugar, orange zest, and cinnamon stick. Heat gently over medium heat until the sugar dissolves and the mixture is hot, but not boiling.
2

Remove the saucepan from the heat, stir in the sweet cream sherry, and let the mixture steep for 10 minutes to infuse the flavors. Remove the zest and cinnamon stick.
3

Arrange the bread slices in a shallow baking dish and pour the warm milk mixture over them. Let them soak for 5 minutes, turning once, until saturated but not falling apart.
4

Heat the oil in a large frying pan over medium-high heat.
5

Carefully lift each bread slice, allow excess liquid to drip off, and dip into the beaten eggs to coat both sides.
6

Place the bread in the hot oil and fry for 2-3 minutes per side until deep golden brown and crispy.
7

Remove the torrijas from the pan and drain briefly on paper towels.
8

While still warm, roll the slices in the cinnamon-sugar mix until fully coated and serve immediately.