Torrijas Milkshake
A creamy, indulgent blended drink inspired by torrijas, the beloved Spanish fried bread dessert. Toasted bread cubes, warm spices, honey, and egg create a custard-like milkshake with the comforting flavors of cinnamon and vanilla. Serve cold for a refreshing treat that tastes like dessert in a glass.
- Prep
- 10 min
- Cook
- 8 min
- Wait
- 15 min
- Total
- 33 min
- Makes
- 2 milkshakes (about 12 fl oz each)
Steps
Before you start
- Chill a blender pitcher in the freezer for 5 minutes before blending
- Use day-old or slightly stale bread for the best texture
- Have all cold ingredients ready before you start blending
Toast the bread cubes
- Heat 1 tablespoon (14 g) butter in a small skillet over medium heat until foaming.
- Add the bread cubes and toss frequently for 3–4 minutes, stirring every 20–30 seconds, until they are golden brown and crispy on the edges but still slightly chewy in the center.
- The cubes should smell toasty but not burnt.
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Ready when: Bread cubes are golden brown and fragrant
Tip: Stir constantly to prevent burning; slightly underdone is better than overdone since the bread will soften when blended.
Cool the toasted bread
- Transfer the toasted bread cubes to a plate and let them cool for 5 minutes at room temperature.
- This stops the toasting process and allows them to firm up slightly before blending.
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Ready when: Bread is no longer hot to the touch
Combine spices with bread
- Once the bread has cooled, sprinkle the cinnamon (½ teaspoon / 1.2 g) and nutmeg (⅛ teaspoon / 0.3 g) over the cubes.
- Toss gently to coat, breaking up any clumps of spice.
- Let sit for 2 minutes so the spices adhere and warm slightly from the bread's residual heat.
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Ready when: Spices are evenly distributed on bread cubes
Prepare the egg yolk
- Whisk the egg yolk in a small bowl until smooth and pale, about 30 seconds.
- This tempers the yolk and helps it blend smoothly into the cold milk without curdling.
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Ready when: Egg yolk is uniform in color and slightly thickened
Tip: Whisking the yolk first helps it incorporate evenly and prevents lumps in the finished shake.
Blend the milkshake base
- Pour the chilled milk (1.5 cups / 360 ml) into the blender.
- Add the whisked egg yolk, honey (3 tablespoons / 45 ml), vanilla extract (½ teaspoon / 2.5 ml), and the spiced toasted bread cubes.
- Blend on high speed for 90 seconds until completely smooth and creamy.
- The mixture should be thick, uniform, and pale tan with no visible bread pieces.
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Ready when: Milkshake is completely smooth and no bread pieces remain visible
Tip: If the mixture seems too thick, add milk 1 tablespoon at a time and blend briefly; if too thin, add a few more ice cubes.
Add ice and chill
- Add the ice cubes (¾ cup / 120 g) to the blended mixture and blend on high speed for another 30 seconds until the shake is thick, cold, and slightly foamy on top.
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Ready when: Shake is thick, creamy, and very cold with a light foam on surface
Tip: Blend ice last so it doesn't dilute the shake; don't over-blend or the ice will break down too much and make it watery.
Serve immediately
- Pour the shake into two chilled glasses, dividing evenly.
- If desired, sprinkle a pinch of cinnamon-sugar mixture on top of each shake for garnish and extra flavor.
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Ready when: Shake is poured and ready to serve
Tip: Serve immediately while the shake is thick and cold; it will thin slightly as ice melts.
Good to know
Tips
- For food safety, use pasteurized eggs or pasteurized egg yolk product if you're concerned about raw eggs in this recipe.
- The key to a smooth shake is blending the bread thoroughly; whole milk with its higher fat content helps create a creamy texture that thinner milk cannot achieve.
- Torrijas traditionally pair with hot chocolate or coffee; serve this shake alongside either for a complementary flavor experience.
- For a non-dairy version, use oat milk or cashew milk in place of whole milk and omit the egg yolk, replacing it with 1 tablespoon (15 ml) almond butter for richness.
Make ahead
Toasted bread cubes can be prepared up to 2 hours ahead and stored in an airtight container at room temperature. Toast them again in a 300°F (150°C) oven for 2 minutes if they have softened.
Storage & reheating
Best served immediately. Leftover milkshake can be refrigerated in a covered container for up to 4 hours, but it will gradually separate and thin as the ice melts; stir well before drinking and add fresh ice if desired. Do not freeze.
Substitutions
- whole milk, chilled → half-and-half or heavy cream for a richer shake; reduce to 1 cup (240 ml) and add 0.5 cup (120 ml) additional milk or cold water to maintain consistency. Creates a more indulgent, custard-like texture reminiscent of crème brûlée
- honey → maple syrup or dulce de leche in equal measure. Maple adds earthiness; dulce de leche deepens the caramel notes
- large egg yolk, at room temperature → 1 tablespoon (15 ml) sweetened condensed milk blended smooth. Omit if concerned about raw eggs; condensed milk adds sweetness and richness
- day-old white bread or brioche → brioche or challah for sweetness, or panettone for festive occasion. Sweeter breads intensify the dessert flavor; neutral white bread keeps it subtle
