Spanish-Style French Toast (Torrijas) | Food Wishes

[@erebusbueno]

Spaniard here, grandma used to let some rum spill into the milk mixture, no one complained ever.

[@laura1443]

@@erebusbueno OH, that sounds great!

[@ryxamcross]

Isn't there another one that you can make in red wine? Torrijas de vino?

[@dorothyyoung8231]

What abuela says, goes …

[@GODAXEN]

​@@ryxamcross yes

[@metislamestiza3708]

si - y soy gordita ahora

[@MrButterworth24]

I was in the basque region of Spain just a few weeks ago, had this 3+ times and asked Chef John to make it and he immediately delivered!!! Thanks CJ!

[@deborahmoore2801]

Thank you for the suggestion!

[@serendipityshopnyc]

I can see why you had it three times. We are all indebted to you for the request!

[@kayagorzan]

Can totally understand why you had it 3+ times

[@lynnventura8793]

My Spanish-Cuban mother made them with raisin bread. I make them that way to this day. Heavenly.

[@rmyers99]

Finally someone is talking about the MOUTH FEEL. Chef John you're a treasure.

[@metislamestiza3708]

i thought IIIIIII made it up ;) and yes - one of my favorite sayings and yes - yes he is a treasure full stop

[@homembarata]

In Brazil we call that "rabanada" and it's usually eaten on Christmas. I knew it was common in Portugal but had never heard about a spanish variant before

[@mildoctober]

In portugal as well, it’s still very common!

[@JJBOXKJ]

i still making your French toast recipe from 17 years ago. this gonna up French toast game

[@santauxia]

Torrijas, mi postre favorito. Thank You Chef Juan for this improved recipe. After all you are the Best Cocinero For El Mundo Entero. 6:47 also me. Respect.

[@thehappybaker6224]

Oh my! The Breakfast I never knew I needed!

[@joeverna5459]

lol

[@towerclimber7277]

And you're a baker. I bet it'd be even better w/homemade bread. I can't wait to try it. On store bought bread lol.

[@aroundthebonfire8996]

Shocking how Chef John and How To Basic can both have such different takes on such a deceptively simple dish!

[@OgawaBurukkuART]

When Chef John scraped the top with the fork, my stomach howled. I need this.

[@broudwauy]

my jaw literally dropped

[@fjlovelle]

Aaaah, wrong moment to upload this video. In Spain torrijas are usually a comfort food that's eaten a lot in Easter. And I really mean A LOT. Those really look amazing, even better than some made locally. Thank you for sharing with everyone!

[@dianallh]

An amazing recipe, very loyal to the traditional one! I always use crushed cinnamon sticks for the milk infusion, which I make the day before so that the cinnamon and the orange/lemon peel can infuse the milk even more in the fridge. Also, don't be afraid to coat the entire thing in cinnamon sugar or honey - these are supposed to be very dense desserts, traditionally eaten during lent, when meat couldn't be eaten.

[@patriciamorgan6545]

That sauce looks like it would be a great base for rice pudding, too. Good combo of flavorings.😋

[@BuckMulligan72]

Chef John, you're too good to us. I'm drooling.

[@Ranzord95]

when I first saw french toast recipes I always thought that was just fancy torrijas, so it's neat to see the representation! likely they just evolved from a shared "ancestor" dish but here they are a humble comfort food, people usually just eat them picking them up with their hands

[@epeeplanes]

When I was in Spain I had them soaked in red wine and it was so good!!

[@sammooa]

Love you, chef john! in the wake of serious depression and this video just made it that much easier for me. Thank you for brightening up my day!

[@bkm2797]

Just love how you lightheartedly cover all the possible questions that might be going on in our heads,lol, it’s my favorite part, besides the delicious recipe of course. Thank you John👍💕

[@coolcanoechic]

Yes. I totally would turn my bread slices to match the shape of the pan.

[@peggywoods4327]

I'm that person! All the time...

[@JeffO-]

Me too. And they would always happen to start out the wrong way.

[@skunclep1938]

Me three or 38, depending on what you’re counting!

[@berifuso]

Impressive. Usually americans french-toast the torrijas. But this is quite accurate. Well done. Greetings from Spain.

[@garroshhellscream5850]

You can take these torrijas to your nearest Spanish embassy and ask for Spanish citizenship. You'll be handed it immediately, no questions asked.

[@Scruffayy]

lok'tar ogar

[@salvatorefarmerson3226]

This is the Greek version as well... without the brulee part

[@MaxineShaw_84]

I don't use a torch, but just let some sugar melt in the pan before placing the toast back on top to caramelize. Same final texture.

[@nicolacorreia6456]

My Portuguese grandmother made these every holiday and sometimes in between. Thank you for sharing this spanish version!

[@NEZZBIE]

I grew up watching your videos Chef John! You taught me how to cook and I am forever grateful! 💙

[@anthonymarrone6868]

This looks amazing I can’t wait to try this one out. Thank you Chef John.

[@ft719]

I have tried many of your recipes and they all taste great, I am looking forward to try this this weekend ❤

[@DIVEnSOME]

The brulee top….why haven’t I ever thought of that🤯🤩

[@supalognon]

Wow! My Spanish mom used to soak the bread in milk first then in the egg. I didn't realise it was Spanish specificity until now.

[@robertamckeon5082]

This looks absolutely heavenly!

[@LWAC71]

Wow. Gonna try this..

[@Lepretr0n]

I probably wouldnt take this exact approach but spice and zest infused milk for french toast is genius

[@kjh23gk]

That looks astonishingly good, though I would have used clarified butter instead of olive oil. 😁

[@SutekhTheDestroyer]

I was thinking the same thing 😊

[@kG-lj1mp]

Oooh , memories of the Galloping Gourmet!

[@deborahmoore2801]

But the olive oil is at least in part likely what makes it a Spanish dish.

[@Ghost3533]

I was shocked.. I can't imagine how olive oil tastes with sweets. Seems out of place

[@PaulAlbandoz]

@@Ghost3533 Tastes delicious! Many spanish sweet dishes are made with olive oil... just open your mind and pour some sugar! ;) We also use butter a lot, or even lard for other popular sweets (for example "polvorones").

[@slevinlaine]

Spaniard here, love your style chef John, this warms my heart : ) haha.

[@joseantoniofernandez1890]

Im from Spain and im so happy to see this. Make some fried milk next!

[@PeteLopez-pk5ez]

We always have this around Xmas time, with the addition of sprinkle of red wine on both sides after the milk soak and before the egg mixture.

[@Mythofymc]

Hi John! I love your videos and this looks delicious I would love if you made a cookbook. I hope you read this and have a good day!

[@matthewanipen2418]

wow wow wow wow! I'm not a big french toast guy...but this is on another level. I love it

[@Komputerism]

This looks really good. I can't wait for French-style Spanish toast.

[@jimf1964]

The most surprising part of this video is when I realized I haven’t subscribed yet. I love this channel and have watched it on and off for a long time.

[@Kany619]

In Mexico we have something called Torrejas that is similar except the bolillo is covered in egg, fried and then dipped into piloncillo syrup. The more popular version is capirotada which is just fried bread dipped in piloncillo syrup. Both are delicious and usually eaten during semana santa and Easter

[@guguigugu]

i was just thinking of making french toast today, chef!

[@rjeso]

This sounds beyond heavenly. Wow.

[@MsBroadway209]

Yep, I’m totally making this

[@jonathanhassell818]

This man's speaking cadence is driving me INSANE.

[@spam1712]

Hey man ive seend u for like 20 years almost, glad youre still at it!

[@M2a3i]

Wow, this recipe is so unique. I've never seen this type of French toast. I also love when Chef John admits his mistakes. Hilarious 😆

[@asha8859]

Just to let you know, I watched this twice. Thank you!

[@scottyvanantwerp]

You have the BEST recipies!

[@michaelsmirnov5584]

8:06 Sancho... I have conceived an idea most ingenious...

[@subscope6190]

My food wish, beef olives. Had it in Scotland years ago and it was great! I willtry this for breakfast this weekend!

[@dwaynewladyka577]

After all, you are the Michael Buble of how you make your creme brule.

[@chrissypena-leyendecker5263]

The best time to watch this video is in the morning when you're starving 🤤

[@dabdoubeh]

I'm totally making this tomorrow morning :D

[@polypx]

Looks awesome! My name is Dan and I've been trying to curve-match toast to the edge of the pan for several years now...

[@SatanLiterally]

1:47 that's a hot take, John.

[@lilith_33]

Esto es ya una torrija next level 😂🎉

[@laura1443]

Oh, Momma! 😋

[@NeganSmith-bb1fr]

Looks delicious, will surprise my Spanish GF with this for breakfast!

[@davidcarbone3385]

Gotta love when Food Wishes history is made. And, that measuring glass cup is huge! A 1-quarter! And yes I often put my tee shirts on backwards just to turn them around :)

[@paulwagner688]

I use my four cup Pyrex (old letters so it's good hot) all the time.

[@davidcarbone3385]

@@paulwagner688 Nice!

[@rhysmuir]

This guy talks with an ease in-out curve

[@phoebea]

This looks amazing!

[@Megadextrious]

Wow this looks so fancy and delicious

[@Keniv.]

Yummy! Thank you, Chef!

[@XLseattle]

Being Spanish I grew up eating torrijas and traditionally they are sweeten with honey

[@misswoltzen]

The sauce reminds me of creme brulee. Have you ever done a Cream brulee video? French toast looks really good also.

[@tenzhitihsien888]

I saw the method of splitting the dredge between milk and eggs awhile back (in the video I saw it was touted as a French method for French toast). I tried it and it's the only way I'll do French toast now.

[@Paxmax]

Dredge... sounds so bad 😁

[@plushiepenguin]

Isn't the point french toast having it soaked in custard?

[@tenzhitihsien888]

@@plushiepenguin With the separate dredge it actually gets a more custard-y texture in the middle with a better crust on the outside.

[@sayididit2930]

Instead of turning the bread to match the curve of the pan, when you're flipping the second piece, just push the first piece to the other side of the pan...

[@ThePickledOnions]

This looks amazing

[@kineticstar]

Sadly, there is no touch of cayenne.

[@agoosed3281]

And it's the wrong channel to hope for an over abundance of freshly ground nutmeg to fill the cayenne void. Tragic.

[@robertwinkel9209]

But there could be ….

[@TheRealVodun13]

Wow, this was a fun one to watch. Looked so delicious!

[@Tony-Gunk]

wow I've been "bruléing" French toast for so many years and never knew it was already done.. I thought I had an original idea lol I'll also sometimes make what I call a French pancake by dipping the bread in the egg mixture then into pancake batter lol

[@gmart225]

Hey Chef John - please make Kyiv cake! I find it's very underexplored in English-language sources but it's SO SO SO GOOD

[@ddewittfulton]

I have always wanted some kind of crunch with French toast and this looks like the answer! I'm thinking of tracking down maple sugar for the full breakfast affect!

[@breezy9579]

This looks amazing! Hope you enjoyed eating it as much as I enjoyed watching you cook! My food wish would be something from the Middle East, I’m not quite sure what though…

[@susanestes222]

Got my spoonyoula in Petaluma. Wishing Chef John has a cooking class soon

[@DH-.]

Mexican French toast is super simple... Toasted bread with butter spread and gobs of cinnamon & sugar

[@nestorvinas6248]

A common ingredient used is Star Anise. It's added in the bater and in the syrup or cream, taking it to another level

[@R.Merkhet]

Nice touch using rew sugar😮 Cant wait to try this.

[@billyhughes9776]

This would be a cheat day x10 breakfast.

[@notjustanother3191]

That crisp caught me off guard. It was so much!

[@Shiyaku93]

Thank you chef

[@TheDingledong4lyfe]

Just in time for Black Friday!

[@bryanhardie]

Whatever happened to freakishly small wooden spoon? Did he retire? I hope he's OK.

[@גליא-נ4ה]

looks really good....

[@serendipityshopnyc]

Looks wonderful. I'm gonna have to file it under the things I would gladly eat that I am unlikely to ever make, though. Too much fussing with the creme anglaise, and I don't have a blowtorch. Hope I see it in a restaurant soon!

[@foxyfoxington2651]

…or French-style Spanish Toast? Honestly a “Toasts of the World” series would be amazing.

[@Smoothbluehero]

Brazil has a similar dish to this called rabanada that my Mom would make during Christmas time

[@CatsPajamas23]

Looks delicious.

[@helpyourcattodrive]

Amazing.

[@gorgess]

I’ll try it but can you post a stuffed French toast recipe? Thanks 💗🥂🎀

[@browneyedcarney]

I am that person that turns the bread to match the pan!! I'm thinking you must be a Virgo too, Chef John! 😊

[@laurabloom8745]

I'm a proud Bread Turner.

[@ryanmiller3050]

“Oh yea, you know who you are.” 😌

[@ewtam24]

Thank you!

[@FoodTechLife]

Oh interesting! I know them as Torrejas. My mom would make these for me. 😊

[@AlexandrosV88]

Diabetes in a slice of toast...I love it!

[@kashem425]

It’s like a French toast, a crème brûlée,and a donut had a 3-way in Spain.

[@RolloTonéBrownTown]

Another difference is this is quite literally fried in much oil while the ameri version is usually seared on a lightly greased griddle or pan

[@suyapajimenez516]

🤤wow this is tórrela elevated

[@JerryB507]

Sunday morning brunch may have a new dish. I'll have to test it out tomorrow morning just to be sure.