Name: Spanish French Toast Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Spanish
Ingredients: Olive oil, as needed (about 1/2 inch depth for frying); 2 cups milk; Pinch of salt; 1/2 cup sugar; 2 eggs; 2 large very thick slices of eggy bread (brioche or challah), preferably stale, cut in half, or 4 smaller slices; Cinnamon sugar, for sprinkling; Warmed maple syrup or honey, optional

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Introduction

Spanish French Toast is a delightful twist on the classic breakfast favorite, featuring thick, eggy bread soaked in a sweet milk and egg mixture, then fried to golden perfection. Crispy on the edges and soft inside, it’s a comforting dish that pairs beautifully with cinnamon sugar and warm syrup.

The image shows two thick, golden-brown pieces of fried bread on a white plate. One large piece is standing up, showing a shiny, slightly crispy surface with a glistening texture, while the other piece lies flat. A golden fork holds a bite-sized, fluffy, yellow interior portion of another piece on the right side of the plate. In the background, there is a black ceramic jug beside a light beige cup filled with a hot drink, all set on a white marbled surface with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Olive oil as needed
2 cups milk
Pinch of salt
1/2 cup sugar
2 eggs
2 large, very thick slices eggy bread (like brioche or challah), preferably stale, cut in half, or 4 smaller slices
Cinnamon sugar
Warmed maple syrup or honey, optional

Instructions

Step 1: Pour olive oil to a depth of 1/2 inch into a broad, deep skillet and heat over medium-high until it reaches about 350°F. Test the temperature by dropping a small cube of bread into the oil; it should sink then immediately rise to the surface.
Step 2: While the oil heats, whisk together the milk, salt, and sugar in a wide bowl. In a separate bowl, beat the eggs.
Step 3: Dip one piece of bread first into the milk mixture, then into the beaten eggs, letting excess drip off. Carefully place the bread in the hot oil—be cautious as the oil may spatter. Repeat this process with the remaining bread slices.
Step 4: Fry the bread for about one minute on each side or until the edges are very crisp and golden. Use tongs to turn carefully to avoid breaking.
Step 5: Remove the French toast from the oil and transfer to a plate. Sprinkle generously with cinnamon sugar and serve immediately. Offer warmed maple syrup or honey on the side if desired.

Tips & Variations

Using stale bread helps absorb the milk and egg mixture better without becoming soggy.
Try adding a splash of vanilla extract or orange zest to the milk mixture for extra aroma and flavor.
For a lighter version, gently pat oil on the pan with a paper towel instead of deep frying.

Storage

Store any leftover Spanish French Toast in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to restore crispness, or warm in a toaster oven. Avoid microwaving to maintain texture.

How to Serve

A white plate holds two thick pieces of golden-brown fried bread with a shiny, slightly crispy surface that looks soft inside. One piece is stacked on the other, coated lightly with powdered sugar. In front of the plate, a golden fork holds a bitten piece of the fried bread showing a soft, light-yellow inside. The plate is on a white marbled surface with a pale cup and a dark small jug for syrup blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bread instead of brioche or challah?

Yes, but thicker, eggy breads like brioche or challah absorb the custard better and yield the best texture. Regular bread may become soggy or fall apart more easily.

Is it necessary to deep fry the bread in olive oil?

While frying in oil creates a crispy exterior, you can shallow fry or pan-fry with less oil for a lighter result. Just be sure to cook until edges are crisp to mimic the traditional texture.