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French toast (or Torrijas, in Spain)

Sweet and soft, french toast is a real breakfast treat. Torrijas in Spain, or pain perdu in France, whatever you call them, they are a winner.

Course Breakfast, Brunch, Dessert
Cuisine American, French, Spanish
Tags breakfast, brunch, comfort food, french toast, pain perdu, sweet, torrijas
Prep time 15 minutes
Cook time 10 minutes
Servings 2 people
Author Silvia Cooks


  • 500 ml milk (unsweetened oat, soy or almond or dairy)
  • 1/4 lemon peel
  • 1 cinnamon stick
  • 4 thick slices of hardened bread or brioche
  • 2 eggs (or chickpea flour + water mixed until you get egg consistency)
  • 1 tbsp cinnamon powder
  • 3 tbsp sugar


  1. Heat the milk, cinnamon stick and lemon in a saucepan. Bring to a boil, then reduce heat and let it simmer for 3-5 mins. Remove from heat and let it cool down slightly. This step is of course optional, but adds another level of deliciousness. Skip if in a hurry - or better, don't be in a hurry! Cooking with time and peace feels so gooood.

  2. Once the milk mixture is warm (but not too hot), soak each slice of bread in it for about 2-5 minutes. The harder the bread you use, the more you can soak them. The softer, the easier they will break. We are aiming for a tender, soft toast, not a crumbled, broken one.

  3. In the meantime, set a pan to medium heat, pour a little (or a lot) mild olive oil.

  4. Beat the eggs in a bowl. Take each slice of bread out of the saucepan, let it drip any excess milk. Dip each slice of bread in the egg and fry in the pan on both sides, until golden brown.

  5. Place the french toasts on a plate, previously lined with kitchen paper. Let it soak and absorb any excess oil.

  6. Mix the sugar and cinnamon powder in a semi-deep plate or bowl. Dip and flour each french toast, until it's covered in magical star dust.

  7. Serve along with your favourite fruit, blueberry jam or apple compote - maple syrup or honey - maybe even some whipped cream and a few mint leaves? Get creative!