Torrija (Spanish French Toast)

A native of Talaván, Extremadura, José transforms simple ingredients into elegant dishes like this classic torrija — slices of stale bread soaked in spiced red wine syrup, caramelized in butter, and served with whipped cream for a truly indulgent Spanish dessert. Note: Stale bread is essential for this recipe, as it soaks up the flavors without falling apart.

Fresh bread won’t absorb as well. Enjoy!

Ingredients

• thick slices of stale bread
• 75 ml red wine (preferably a high-quality Rioja
• 1 star anise
• peel of 1 orange
• 1 cinnamon stick
• peel of 1 lemon
• 250 g sugar (divided)
• butter for frying
• 300 ml water
• Whipped cream, sweetened with a little sugar (for serving)

Make the Soaking Syrup:

• In a large saucepan, combine the red wine, star anise, orange and lemon peels, cinnamon stick, ¾ of the sugar (about 187g/ 1 cup), and water. Cook over medium heat, stirring occasionally, until the sugar is fully dissolved and the flavors are well infused.
• Once done, strain the mixture to remove the solids and let the liquid cool completely before using it in the recipe. Reserve the remaining sugar (63g/ ⅓ cup) for cooking the torrija later.

Soak the Bread:

• Place the slices of stale bread in a shallow dish and pour the cooled wine syrup over them, ensuring each piece is fully submerged.
• Let soak for 3–4 hours, turning occasionally, until the bread is completely saturated.
• After soaking, gently lift the slices out and let them drain slightly to avoid excess liquid in the pan.

To Cook the Torrijas:

• Sprinkle 25-50g of sugar over each slice of bread.
• Heat a pan to low-to-medium, add a nut of butter and caramelize the torrijas on both sides until golden and crisp.

For Serving:

• Serve each torrija with a dollop of whipped cream sweetened with a bit of sugar.