Torrija (Spanish French Toast)

Last year, Top Chef Canada winner Erica Karbelnik represented the country in Spain at the World Tapas Competition. While there, she ate her way through San Sebastián, enjoying a range of small plates and traditional dishes such as torrija — Spain’s answer to French toast. The classic preparation involves soaking stale bread in milk or wine before lightly coating it in beaten egg, frying it in olive oil, and finishing it with a dusting of sugar. You could also serve it with Spiced Ginger Poached Pears.

Warm, silky, and beautifully caramelized, torrija is an undeniably decadent treat. Inspired by her travels in San Sebastián, Karbelnik created her own take on the classic. In this version, brioche is soaked in a fragrant cream infused with vanilla and orange zest, then dipped in custard and seared on all sides in butter. The result is an extra-indulgent dish that feels equally suited to a special breakfast, leisurely brunch, or even dessert — especially when topped with a scoop of vanilla ice cream or a side of Spiced Ginger Poached Pears.

Why you’ll love this Torrija

• A chef-inspired twist on a Spanish classic: Erica Karbelnik elevates traditional torrija with vanilla-scented cream and orange zest.
• Decadent without feeling heavy: Making it equally suited to brunch or dessert.
• Restaurant-worthy yet achievable: A dish that feels special but is simple enough to recreate at home

Before you start: recipe tips

For the best texture, allow the brioche to soak in the cream mixture for at least one hour in the refrigerator. The longer it rests, the more custard-like and luxurious the final result will be.

Torrija (Spanish French Toast)

Erica Karbelnik

Chef Erica Karbelnik reimagines torrija — Spain’s classic French toast — with brioche soaked in vanilla-scented cream and orange zest, then dipped in custard and seared until caramelized.

Print Recipe Pin Recipe

Ingredients

• 1 cup full fat milk
• 1 cup 35 percent cream
• 1/2 cup white sugar
• 1 vanilla bean split
• 1 orange zested
• 2 egg yolks
• Day old brioche or Challa bread cut into thick 2-inch squares with crusts cut off
• 1 tsp sugar
• Vanilla ice cream for serving
• 2 tbsp butter

Instructions

 

• In a saucepan, combine milk, cream, sugar, vanilla and orange zest. Let this simmer for about half an hour.
• Cut the crust off your brioche and then cut into large cubes.
• Strain the cream mixture and split this into two.
• Pour half of the cream mixture over the brioche. Cover and let soak for at least an hour in the fridge (the longer the soak, the more custard-like it will be).
• With the other half of the cream mixture, slowly incorporate this into 2 egg yolks that have been lightly beaten. Do this in a few stages to not scramble your eggs if the mixture is still hot.
• Place the cream and egg mixture back on the stove, on very low heat. Using a spatula, move in a figure eight motion to move the custard so you do not scramble it. The custard is ready when you can coat the back of a spoon and place a line through it. Let the custard cool completely.
• Take out the bread and dip into the custard.
• Place a non-stick pan on the stove with a small amount of butter for each piece of bread. Sear until golden brown on all sides.
• Place on a plate and sprinkle a bit of sugar on top.
• Serve with some ice cream and enjoy a traditional taste of Spain.

Keyword Breakfast, brunch, cream, dessert, easy brunch, easy dessert, french toast, Orange Zest, vanilla

More easy, but impressive, brunch recipes

Blueberry Ricotta Dutch Baby-Style Pancake

Sift some icing sugar overtop this irresistibly fluffy pancake and serve it straight from the pan.

Get the recipe

Monkey Bread

This delicious, pull-apart bread is perfect for sharing as an appetizer at your next brunch. It’s a dish you can set out for your guests while you prepare the rest of the meal. This sticky-sweet breakfast treat should be served warm.

Get the recipe

Blueberry Breakfast Cake

Filled with bursting blueberries, this coffee cake combines a rich Brown Sugar Streusel and tangy Lemon Glaze for a breakfast treat unlike any other.

Get the recipe

Matty Matheson’s Ultimate Waffle Breakfast Sandwich

Crisp sugar-dusted waffles sandwich whipped mascarpone, strawberry jam, fried eggs, and bacon in Matty Matheson’s sweet-and-savoury take on the breakfast sandwich — rich, playful, and made for brunch.

Get the recipe