The first time I saw these delicious toasts I thought they would look a lot like our torrijas. But in reality although the basis is the same: bread, milk and eggs, the way to prepare them varies in such a way that they are completely different recipes.

They are much lighter, since they are not fried like torrijas and I have a lot of fun preparing them because they are served with fruit and different sauces although my favorite is this salted caramel that you can also use to accompany ice cream and biscuits.

This recipe is along with the pancakes obligatory in any brunch and also give a sweet spot to any breakfast or snack.


For toast

  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons sugar
  • 4 tablespoons butter
  • 4 eggs
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 8 slices brioche bread (recipe here)

For the salted caramel sauce:

  • 200 g sugar €0.18
  • 50 ml of water €0.01
  • 90 g salted butter, cut into pieces €0.41
  • 120 ml of liquid cream €0,30
  • 1 teaspoon salt €0.02

To accompany the French toasts:

  • two bananas


We start with the caramel sauce. To do this, in a saucepan heat the sugar with the water over medium heat moving with a spatula (be careful because the caramel will dye your spatula, so use a dark color or the most damaged you have).

When the sugar is melted, add the butter carefully and stir non-stop for a couple of minutes until the butter has melted completely.

Add the liquid cream little by little (be very careful with the splashes that can cause the change in temperature between the caramel and the liquid cream) and let it boil for a minute. Remove from heat, add salt and let warm while we continue preparing the recipe.

Peel the bananas and cut them into slices about one cm thick. We pass them through a pan greased with butter and hot to brown them lightly and reserve them on a plate.

Cut slices of brioche bread about 2 or 3 cm thick and set them aside.
In a small bowl, combine cinnamon, nutmeg and sugar.

In a deep dish or a shallow bowl put the milk, eggs and vanilla and beat with the help of a fork. Add the cinnamon mixture and beat until all good.

In a pan of about 22 cm heat the butter.

Pass each slice of brioche bread through the mixture of milk and eggs and put them on the pan already hot over medium heat letting them brown for a few minutes on each side.

Serve with the laminated banana and caramel sauce.

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