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Spanish·Breakfast

Brulee Spanish-Style French Toast

Known as Torrijas, this decadent Spanish classic is like bread pudding and crème brûlée rolled into one. Thick-cut bread is soaked in a citrus-and-spice infused milk, dipped in beaten egg, shallow-fried until puffed, and finished with a crackling caramelized sugar crust.

Prep

60m

Cook

15m

Total

75m

Serves

—

Method

  1. 01

    Preheat oven to 250°F (120°C). Slice bread into very thick pieces (1.5 to 2 inches). Place slices on a baking sheet and bake for 20–25 minutes to simulate stale bread. Transfer to a cooling rack and let sit for 30 minutes until fully cooled and dry.

    Step 1
    Watch · 0:33
  2. 02

    In a saucepan, combine sugar, salt, cinnamon, vanilla, cloves, orange zest, and lemon zest. Add the milk and bring to a simmer over medium heat, standing by to ensure it doesn't boil over. Once foaming, reduce heat to medium-low and simmer for 5 minutes to infuse. Strain the liquid into a bowl.

    Step 2
    Watch · 2:01
  3. 03

    To make the crème anglaise sauce, transfer half of the infused milk mixture back into a clean saucepan. Whisk in 3 egg yolks. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Strain immediately and refrigerate until cold.

    Step 3
    Watch · 3:22
  4. 04

    Place the dried bread slices into the remaining half of the milk mixture. Turn the bread occasionally and let it sit until fully saturated and nearly all the liquid is absorbed. Transfer the soaked bread to a tray and chill until ready to fry.

    Step 4
    Watch · 4:36
  5. 05

    Heat about 1/2 inch of olive oil in a skillet over medium heat. Dip the soaked bread slices into the beaten eggs, coating thoroughly. Carefully place in the hot oil and fry for a few minutes per side until deeply browned and puffed. Remove and drain briefly.

    Step 5
    Watch · 6:13
  6. 06

    Sprinkle the top of each slice with a tablespoon of turbinado sugar. Use a blowtorch to caramelize the sugar until it forms a dark, crispy crust. Serve the torrijas over a pool of the chilled custard sauce and garnish with fresh raspberries.

    Step 6
    Watch · 7:37

From Chef John

  • “Less white is more right.”
  • “You are after all the Don Quixote of whether you should brulee.”
  • “Enjoy that puffiness while it lasts since pretty much as soon as this comes out of the oil it's going to deflate.”