Summary
Fried torrijas are an undeniable classic. But not everyone wants (or can) fry. Baked torrijas maintain the essence of traditional ones with a fraction of the oil. In this guide: Baked Torrijas: all the flavor, less guilt, Ingredients for 12 baked torrijas, Step-by-step preparation.
Baked Torrijas: all the flavor, less guilt
Fried torrijas are an undeniable classic. But not everyone wants (or can) fry. Baked torrijas maintain the essence of traditional ones with a fraction of the oil. Same infused milk, same soaked bread, same aroma of cinnamon and lemon. Only the cooking method changes.
The result is different, let's be honest. Don't expect the same crispy crust that frying gives. But in return, you get a lighter torrija, with a toasted exterior and a creamy interior that has its own charm. Many people who try them end up preferring them.
Ingredients for 12 baked torrijas
- 1 loaf of torrija bread or brioche bread (400 g)
- 750 ml whole milk
- 120 g sugar
- 1 cinnamon stick
- Peel of 1 lemon
- 3 eggs
- 2 tablespoons melted butter (or mild olive oil)
- Sugar and ground cinnamon for sprinkling
Melted butter brushed over the torrijas before baking is what gives them that golden, toasted exterior. If you prefer, use mild olive oil spray: less quantity, similar result.
Step-by-step preparation
1. Infuse the milk
Just like in the traditional recipe: heat the milk with the sugar, cinnamon, and lemon peel. When it boils, remove and let rest for at least 30 minutes. Strain before using.
2. Soak the bread
Cut the bread into 2 cm slices. Submerge them in the infused milk for 1-2 minutes per side. They should be soaked but firm.
3. Dip in egg
Beat the eggs and dip each slice in the beaten egg, covering all sides.
4. Bake
Preheat the oven to 200°C with top and bottom heat. Line a baking sheet with parchment paper. Place the torrijas in a single layer with a little space between them.
Brush the top of each torrija with melted butter. Bake for 12-15 minutes in the middle of the oven. When the top is golden, carefully flip them with a spatula. Brush the other side with butter and bake for another 8-10 minutes.
The total time is around 20-25 minutes. Watch them during the last few minutes because every oven is different. Look for an even golden color, not dark brown.
5. Finish
Take the torrijas out of the oven and, while still hot, sprinkle with the sugar and cinnamon mixture. If you prefer a glossy finish, brush them with a tablespoon of hot honey diluted in a little water.
Comparison: fried vs. baked torrijas
The question everyone asks: do they lose a lot by not frying them?
- Calories: a fried torrija has about 280-320 kcal. Baked, about 180-220 kcal. 30-35% less.
- Exterior texture: the fried one has a crispy fried egg crust; the baked one has a toasted exterior, drier and less greasy.
- Interior: very similar in both versions. Creamy, soaked in flavored milk.
- Flavor: the fried one has that characteristic taste of hot oil. The baked one allows the flavors of cinnamon and lemon to shine through more.
- Ease: the oven wins. No oil splatters, no frying smell in the kitchen, and you can make 12 at once.
Variations for baked torrijas
Once you master the basic recipe, you can experiment.
- With orange and vanilla: substitute lemon peel with orange peel and add half a vanilla bean to the milk. The result is reminiscent of a flan.
- With cocoa: add 2 tablespoons of pure cocoa powder to the sugar and cinnamon mixture for coating. Chocolate and cinnamon are a proven combination.
- Gratinated: 3 minutes before taking them out of the oven, sprinkle sugar on top and activate the grill. The sugar caramelizes, forming a crème brûlée-like crust.
- With nuts: before baking, scatter sliced almonds or chopped hazelnuts on top. They toast in the oven and add texture.
Complete menu for Easter
Baked torrijas go well with any seasonal menu. For Easter, fish rules. Baked Icelandic cod with peppers, some Cantabrian anchovies as an appetizer, and these baked torrijas for dessert. A complete menu, consistent with tradition and lighter than the classic version.
Check out our complete Easter 2026 menu for more ideas.
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See Icelandic cod →Frequently asked questions about baked torrijas
Are baked torrijas the same as fried ones?
Not exactly. The exterior is toasted instead of crispy-fried, and the flavor doesn't have the hot oil note. But the base (bread soaked in flavored milk) is identical. Many people prefer them because they are lighter and the cinnamon and lemon flavors stand out more.
What temperature should torrijas be baked at?
200°C with top and bottom heat is the ideal temperature. Lower and they will be soft without toasting. Higher and they will burn on the outside before heating through on the inside. If your oven has a fan, lower it to 180°C.
Can oil spray be used instead of butter?
Yes. Mild olive oil spray gives a similar result with even less fat. Spray each torrija before putting it in the oven and when flipping it. The browning will be slightly paler but perfectly acceptable.
How long do baked torrijas keep?
In the fridge, covered, for 3-4 days. Since they contain very little fat, they also keep well at room temperature for 24 hours if the kitchen is not hot. To reheat, 5 minutes in an oven at 180°C. Avoid the microwave: it makes them too soft.
Can baked torrijas be made without egg?
Yes. Without egg, they lose the golden layer but are still tasty. The bread soaked in flavored milk is baked directly. Brush well with butter to help it brown. The result is more rustic, but valid for people with egg allergies.
