Cinnamon Toast With Honey

Torrijas Con Canela Y Miel

A more delicious version of English eggy bread or American French toast, torrija is one of Spain's best-loved treats. It is a sweet bread fritter that is eaten for dessert or in confiserias (cake shops) as a snack with a cafe cortado (coffee with a 'cut' of milk). Easter is the big time for torrijas, but you find them all year round. In Spain, you would use the everyday pan de pueblo - a long loaf with a crisp crust. At home, use a baguette.


150 ml milk
1 vanilla pod, split lengthways
freshly grated zest of 1 unwaxed lemon
3 eggs, beaten
1 long baguette-style loaf, cut into 8 slices
60 ml moscatel wine
olive oil, for frying

to serve

90 ml clear honey
ground cinnamon, for dusting
5 sugar cubes, coarsely crushed


1. Put the milk in a saucepan with the vanilla pod and lemon zest and heat to just below boiling point. Remove the pan from the heat and let cool. When cool, beat in the eggs.

2. Strain the mixture into a flat dish large enough to take 2 slices of bread at a time. Put the slices of bread on a tray and sprinkle with the wine, just to moisten slightly.

3. Dip 2 slices of bread into the egg mixture and let soak for a few minutes. Heat the oil in a frying pan over medium heat, add the soaked bread and fry until golden brown on both sides, about 4 minutes. Drain on kitchen paper. Repeat until all are done.

4. Transfer to a large serving dish and spoon over the honey, sprinkle with cinnamon and sugar and either let soak for a few hours or eat while hot.

5. If eating them cold, add the sugar just before serving.

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